Abstract
The temperature thawing, as called tempering, of triacylglycerols (TAGs) is an important processing method in food productions, such as chocolates, cream, confections, and spreads. Especially, melt-mediation by temperature thawing is famous in chocolate production for controlling the polymorphic crystalline forms and accelerating crystallization. In the present study, we investigated the α-melt structure of l,3-dipalmitoyl-2-oleoyl-sn-glycerol (POP), one of the major continuants of cacao butter, under a phase transition from its melt to γ-crystal with in-situ attenuated total reflection-infrared (ATR-IR) spectroscopy. The differential IR spectrum between α-melt via temperature thawing (α-melt mediation) and melt via simple cooling revealed that crystal-like local ordered structures remained in part in the a-melt, and that they acted as nuclei for a rapid phase transition to the γ-crystal. The changes to the γ-crystal occur in the local ordered structures at first from the glycerol moiety to the acyl chains in the crystallization, providing an important suggestion concerning the mechanism for the acceleration of crystallization to the γ-form via a-melt mediation.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
F. D. Gunstone and F. B. Padley, “Lipid Technologies and Applications”, 1997, Marcel Dekker Inc., New York.
N. Widlak, R. Hartel, and S. Narine, “Crystallization and Solidification Properties of Lipids”, 2001, AOCS Press, Champaign.
J. Bernstein, “Polymorphism in Molecular Crystals”, 2002, Clarendon Press, Oxford.
R.D. O’brien, “Fats and Oils: Formulating and Processing for Applications”, 2004, CRC Press, Boca Raton.
K. Sato, T. Arishima, Z. H. Wang, K. Ojima, N. Sagi, and H. Mori, J. Am. Oil Soc., 1989, 66, 664.
T. Arishima and K. Sato, J. Am. Oil Soc., 1989, 66, 1614.
T. Arishima, N. Sagi, H. Mori, and K. Sato, J. Am. Oil Soc., 1991, 68, 710.
K. Sato and S. Ueno, Curr. Opin. Colloid Interface Sci., 2011, 16, 384.
R. L. Wille and E. S. Lutton, J. Am. Oil Chem. Soc., 1966, 43, 491.
N. Garti and K. Sato, “Crystallization and Polymorphism of Fats and Fatty Acids”, 1998, Marcel Dekker Inc., New York.
K. Sato, L. Bayés-Garcia, T. Calvet, M. A. Cuevas-Diarte, and S. Ueno, Eur J. Lipid Sci. Technol., 2013, 115, 1224 and references therein.
K. Larsson, Fette Seifen Anstrichm., 1972, 74, 136.
L. Hernqvist and K. Larsson, Fette Seifen Anstrichm., 1982, 84, 349.
L. Hernqvist, Fette Seifen Anstrichm., 1984, 86, 297.
K. Larsson, J. Am. Oil Chem. Soc., 1992, 69, 835.
P. R. Van Malssen, C. Brito, and H. Schenk, J. Am. Oil Chem. Soc., 1996, 73, 1225.
D. J. Cebula, D. J. McClements, M. J. W. Povey, and P. R. Smith, J. Am. Oil Chem. Soc., 1992, 69, 130.
R. W. Corkery, D. Rousseau, P. Smith, D. A. Pink, and C. B. Hanna, Langmuir, 2007, 23, 7241.
E. D. Silva and D. Rousseau, Phys. Chem. Chem. Phys., 2008, 10, 4606.
D. A. Pink, C. B. Hanna, C. Sandt, A. J. MacDonald, R. MacEachern, R. Corkery, and D. Rousseau, J. Chem. Phys., 2010, 132, 054502.
L. Bouzidi, M. Baker, N. Garti, and S. S. Narine, J. Am. Oil Chem. Soc., 2015, 92, 939.
L. Bayés-Garcia, T. Calvet, M. A. Cuevas-Diarte, S. Ueno, and K. Sato, CrystEngComm, 2013, 15, 302.
K. Sato, T. Kigawa, S. Ueno, N. Gotoh, and S. Wada, J. Am. Oil Chem. Soc., 2009, 86, 297.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Yui, H., Isozaki, Y. & Morisaku, T. α-Melt Structure of l,3-Dipahnitoyl-2-oleoyl-sn-glycerol (POP) under a Thermal Thawing Process Studied by Infrared Spectroscopy. ANAL. SCI. 33, 75–78 (2017). https://doi.org/10.2116/analsci.33.75
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.2116/analsci.33.75