Application of infrared spectroscopy in the study of polymorphism of hydrogenated canola oil

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Low temperature infrared spectroscopy was used to study the polymorphic transformations occurring in hydrogenated Canola oil. Hydrogenation of the oil was carried out under selective and nonselective conditions to an iodine value (IV) of 70 and 60, respectively. The four samples studied differed in their fatty acid composition, melting points andtrans fatty acid content. For the first part of the study, the samples were cooled rapidly using liquid nitrogen to −100 C. All the samples initially crystallized in the α‐form and further transformation to the β′‐form was detected only in some samples. In the second part of the study, the melted samples were crystallized at 10 C. The resulting spectra showed either a pure β′‐form or a mixture of β′ and β‐forms.