Crystallisation

Different scientists analyzed the triglycerides responsible for onset of nucleation for clouding oleins.Results of one of experiences show interesting relation between melting point of some triglycerides and their crystallisation dynamic.

The authors of these tests have measured the relative concentrations of few triglycerides of high melting point during crystallisation. Indeed some of these TAG appear “massively” in the nuclei, as expected because of their high melting points of 67 °C (PPP), 62.9°C (PPS), 59°C (MPP). The concentration of these three components continue to decrease with decreasing temperature as other TAGs attach themselves to the nuclei during the growth step. Do note that the concentration of theses TAG in the final crystal was similar to that of palm oil, an increase of only about 30%.

However, the concentration of another saturated triglyceride, distearoyl-palmitoyl-glycerol (PSS), which has a melting point of 66°C, reminded relatively constant in both nuclei and completely formed crystals.

Triglycerides responsible for the onset of nucleation