Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924008" target="_blank" >RIV/60461373:22330/22:43924008 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007/s11483-022-09761-8#citeas" target="_blank" >https://link.springer.com/article/10.1007/s11483-022-09761-8#citeas</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11483-022-09761-8" target="_blank" >10.1007/s11483-022-09761-8</a>
Alternative languages
Result language
angličtina
Original language name
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)
Original language description
In order to understand the crystallization behavior of complex systems such as fats, fist we need to study each component separately, and then their binary and tertiary mixtures. Here, we used X-Ray diffraction and differential scanning calorimetry to analyze the phase behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS) binary mixtures. Both triacylglycerols were synthesized in our laboratory to obtain pure components (> 99%) and mixed in different concentration ratios to obtain 11 mixtures. The mixtures were analyzed after rapid cooling to −15 °C and after 96 h of storage at 30 °C by X-ray powder diffraction and differential scanning calorimetry. We investigated the melting temperatures and mutual interactions of sub-α, α and γ polymorphic forms of PLS with sub-α, α and pseudo-β’ polymorphic forms of POS. Under the applied conditions, we did not observe more stable polymorphic modifications of PLS. Based on the obtained data, we proposed the phase diagram of binary mixture, which can be useful for modeling a fat structuring system for food and cosmetic applications. These results provide a deeper understanding of the crystallization behavior of fats, including such a complex issue as cocoa butter crystallization.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/FW03010017" target="_blank" >FW03010017: Advanced methods of refining vegetable oils</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Biophysics
ISSN
1557-1858
e-ISSN
1557-1866
Volume of the periodical
neuveden
Issue of the periodical within the volume
neuveden
Country of publishing house
US - UNITED STATES
Number of pages
13
Pages from-to
"neuveden"
UT code for WoS article
000856595300001
EID of the result in the Scopus database
2-s2.0-85138522488