Abstract
Palm oil-soybean oil (POSBO) blends and lard-canola oil (LCO) blends were chemically interesterified with sodium methoxide. Changes in crystal morphology using polarized light microscopy and crystal polymorphic behavior using X-ray diffraction spectroscopy (XRD) were studied. Spherulitic crystalline particles, measuring 10–20 µm, were detected in palm oil (PO). These spherulitic particles were characterized by a dense core surrounded by a lower-density halo region. PO fat-crystal morphology was not greatly altered on addition of soybean oil (SBO), except for a gradual reduction in spherulite size as the amount of SBO in the blends was increased. Chemical interesterification (IE) did not alter PO or POSBO blend fat-crystal morphology significantly. Irregular particles and spherulites of different sizes and shapes were observed in lard, from small crystals to irregular, angular crystal aggregates. Changes in lard fat-crystal morphology due to the addition of canola oil (CO) were concentration-dependent. In general, spherulite diameter decreased with increasing CO addition. IE dramatically altered lard fat-crystal morphology—IE induced the formation of more symmetrical spherulitic crystalline particles, and the halo-to-core ratio was increased significantly. XRD spectroscopic analysis of POSBO blends revealed small changes in the long spacings of PO fat crystals with either blending or IE; all values were close to 45 Å. Short spacings of fat crystals in noninteresterified (NIE) POSBO blends suggested the predominance of β′ polymorphs. IE led to an increase in the proportion of the β polymorph in PO and POSBO blends. Long spacings of NIE lard fat crystals suggested the presence of a bilayer structure in their unit cells (45 Å). Dilution with ≥10% canola oil led to the appearance of a second reflection at 35 Å. β′ polymorphs were predominantly detected in NIE lard and NIE LCO blends. The β polymorph became more evident with increasing addition of CO. Fat crystals in IE lard and IE LCO blends displayed a single long-spacing reflection at 40 Å. IE of lard and LCO blends induced the formation of β polymorphs.
Article PDF
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.Avoid common mistakes on your manuscript.
References
Larsson, K., Classification of Glyceride Crystal Forms, Acta Chem. Scand. 20:2255–2260 (1966).
Manning, D.M., and P.S. Dimick, Crystal Morphology of Cocoa Butter, Food Microstruct. 4:249–265 (1985).
Marangoni, A.G., and D. Rousseau, The Influence of Chemical Interesterification on the Physicochemical Properties of Complex Fat Systems 1. Melting and Crystallization, J. Am. Oil Chem. Soc. 75:1265–1271 (1998).
Rousseau, D., and A.G. Marangoni, Tailoring the Textural Attributes of Butter Fat-Canola Oil Blends via Rhizopus arrhizus Lipase-Catalyzed Interesterification. 2. Modifications of Physical Properties, J. Agric. Food. Chem. 46:2375–2381 (1998).
Hannewijk, M.J., L’Utilisation du Saindoux et du Suif Dans l’Alimentation Humaine, Rev. Fr. Corps Gras 19:677–685 (1972).
Wiedermann, L.H., T.J. Weiss, G.A. Jacobson, and K.F. Mattil, A Comparison of Sodium Methoxide-Treated Lards, J. Am. Oil Chem. Soc. 38:389–395 (1961).
Herb, S.F., M.C. Audsley, and R.W. Riemenschneider, Some Observations on the Microscopy of Lard and Rearranged Lard, Ibid.:189–193 (1956).
Hoerr, G.W., and D.F. Waugh, Some Physical Characteristics of Rearranged Lard, Ibid.:37–41 (1955).
Rousseau, D., A.R. Hill, and A.G. Marangoni, Restructuring Butterfat Through Blending and Chemical Interesterification II: Microstructure and Polymorphism, Ibid.:973–981 (1996).
Mulder, H., and P. Walstra, The Milk Fat Globule, Centre for Agricultural Publishing and Documentation, Wageningen, The Netherlands, 1974, pp. 33–52
Chrysam, M.M., Margarines and Spreads, in Bailey’s Industrial Oil and Fat Products, 5th edn., edited by Y.H Yui, John Wiley & Sons, Toronto, 1996, Vol. 3, pp. 65–114.
deMan, L., J.M. deMan, and B. Blackman, Effect of Tempering on the Texture and Polymorphic Behaviour of Margarine Fats, Fat Sci. Technol. 97:55–60 (1995).
Goh, E.M., and R.E. Timms, Determination of Mono- and Diglycerides in Palm Oil, Olein and Stearin, J. Am. Oil Chem. Soc. 62:730–734 (1985).
Siew, W.L., and W.L. Ng, Partition Coefficient of Diglycerides in Crystallization of Palm Oil, Ibid.:591–595 (1995).
Jacobsberg, B., and O.C. Ho, Studies in Palm Oil Crystallization, Ibid.:609–617 (1976).
Watanabe, A., I. Tashima, N. Matsuzaki, J. Kurashige, and K. Sato, On the Formation of Granular Crystals in Fat Blends Containing Palm Oil, Ibid.:1077–1080 (1992).
Okawachi, T., N. Sagi, and H. Mori, Confectionary Fats from Palm Oil, Ibid.:421–425 (1985).
Ng, W.L., A Study of the Kinetics of Nucleation in a Palm Oil Melt, Ibid.:879–8825 (1990).
Hernqvist, L., B. Herslöf, and M. Herslöf, Polymorphism of Interesterified Triglycerides and Triglyceride Mixtures, Fette Seifen Anstrichm. 86:393–397 (1984).
Brice, J.C., The Growth of Crystals from Liquids, American Elsevier Publishing Co., Inc., New York, 1973, pp. 79–127.
Timms, R.E., The Phase Behaviour and Polymorphism of Milk Fat, Milk Fat Fractions and Fully Hardened Milk Fat, Aust. J. Dairy Tech. 35:47–53 (1980).
deMan, L., C.F. Shen, and J.M. deMan, Composition, Physical and Textural Characteristics of Soft (Tub) Margarines, J. Am. Oil Chem. Soc. 68:70–73 (1991).
Wiedermann, L.H., Margarine and Margarine Oil, Formulation and Control, Ibid.:823–829 (1978).
deMan, L., and J.M. deMan, Functionality of Palm Oil, Palm Oil Products and Palm Kernel Oil in Margarine and Shortening, PORIM Occ. Paper Palm Oil Res. Int. Malaysia No. 32 (1994).
Lutton, E.S., Interesterification of Lard, J. Am. Oil Chem. Soc. 359:233–235 (1962).
Larsson, K., Lipids—Molecular Organization, Physical Functions and Technical Applications, The Oily Press, Dundee, Scotland, 1994, pp. 1–41.
Kodali, D.R., T.G. Redgrave, D.M. Small, and D. Atkinson, Synthesis and Polymorphism of 3-Acyl-sn-lycerols, Biochemistry 24:519–525 (1985).
Sato, K., T. Arishima, Z.H. Wang, K. Ojima, N. Sagi, and H. Mori, Polymorphism of POP and SOS. I. Occurrence and Polymorphic Transformation, J. Am. Oil Chem. Soc. 66:664–674 (1989).
Larsson, K., Molecular Arrangements in Glycerides, Fette Seifen Anstrichm. 74:136–142 (1972).
Chapman, D., The Polymorphism of Glycerides, Chem. Rev. 62:433–456 (1962).
Gibon, V., F. Durant, and C.L. Deroanne, Polymorphism and Intersolubility of Some Palmitic, Stearic, and Oleic Triglycerides: PPP, PSP and POP, J. Am. Oil Chem. Soc. 63:1047–1055 (1986).
Fahey, D.A., D.M. Small, D.R. Kodali, D. Atkinson, and T.G. Redgrave, Structure and Polymorphism of 1,2-Dioleoyl-3-acyl-sn-glycerols. Three- and Six-Layered Structures, Biochemistry 24:3757–3764 (1985).
Singleton, W.S., X-Ray Spectroscopy, J. Am. Oil Chem. Soc. 32:612–615 (1955).
Desmedt, A., C. Culot, C. Deroanne, F. Durant, and V. Gibon, Influence of cis and trans Double Bonds on the Thermal and Structural Properties of Monoacid Triglycerides, Ibid.:653–660 (1990).
Gray, M.S., N.V. Lovegren, and R.O. Feuge, Effect of 2-Oleodipalmitin and 2-Elaidopalmitin on Polymorphic Behaviour of Cocoa Butter, Ibid.:727–731 (1976).
Lutton, E.S., The Polymorphism of Tristearin and Some of Its Homologs, J. Am. Chem. Soc. 67:524–527 (1945).
Merker, D.R., L.C. Brown, and L.H. Wiedermann, The Relationship of Polymorphism to the Texture of Margarine Containing Soybean and Cottonseed Oils, J. Am. Oil Chem. Soc. 35:130–133 (1958).
Hoerr, C.W., Morphology of Fats, Oils, and Shortenings, Ibid.:539–546 (1960).
Kellens, M., W. Meeussen, and H. Reynaers, Study of the Polymorphism and the Crystallization of Tripalmitin: A Microscopic Approach, Ibid.:906–911 (1992).
deMan, J.M., Microscopy in the Study of Fats and Emulsions, Food Microstruct. 1:209–222 (1982).
Hicklin, J.D., G.G. Jewell, and J.F. Heathcock, Combining Microscopy and Physical Techniques in the Study of Cocoa Butter Polymorphs and Vegetable Fat Blends, Ibid.:241–248 (1985).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Rousseau, D., Marangoni, A.G. & Jeffrey, K.R. The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism. J Amer Oil Chem Soc 75, 1833–1839 (1998). https://doi.org/10.1007/s11746-998-0339-6
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-998-0339-6