Polymorphism of fats

N. Garti and K. Sato, Crystallisation and Polymorphism of Fats andFatty Mcids Marcel Dekker, Inc., New York, 1988. 

Crystallization and Polymorphism of Fats and Fatty Acids, edited by Nissim Garti and Kiyotaka Sato... 

Microemulsions and Related Systems Formulation, Solvency, and Physical Properties, edited by Maurice Bourrel and Robert S. Schechter Crystallization and Polymorphism of Fats and Fatty Acids, edited by Nissim Garti and Kiyotaka Sato... 

Hernquist, L. (1984) Polymorphism of Fats. Thesis, Lund University, Lund, Sweden. 

Hagemann, J.W. 1988. Thermal behavior and polymorphism of acylglycerides. In Crystallization and Polymorphism of Fats and Fatty Acids (N. Garti, K. Sato, eds.), pp. 9-96, Marcel Dekker, New York. 

Aronhime, J.S. and Garti, N. (1988). Solidibcation and polymorphism in cocoa butter and the blooming problems. In N. Garti and K. Sato (Eds.), Crystallization and polymorphism of fats andfatty acids. Marcel Dekker, pp. 363-394. 

Methodology for studying the polymorphism of fats, among which thermal analysis, most typically, differential scanning calorimetry (DSC), X-ray diffraction (XRD), neutron diffraction, infrared absorption spectroscopy, and nuclear magnetic resonance (NMR), are briefly mentioned here. 

In this chapter, molecular factors affecting structural behavior of fat polymorphism are discussed in terms of internal influences of the TAG molecules. In particular, the influences of fatty acid compositions and their positions connected to glycerol carbons on the polymorphism of fat crystals are of primary concern. It has been known that the fats with simple and symmetric fatty acid compositions tend to exhibit typical oc, P, and P forms, whereas those with asymmetric mixed-acid moieties often make the P form more stable (1,9). In the mixed-acid TAG containing unsaturated fatty acid moieties, the number and conformation of the double bond, cis or trans, give rise to remarkable influences on the polymorphic structures (10-12). The TAG containing different saturated fatty acids with different chain-lengths also revealed quite diversified polymorphism (13-15). Therefore, it may be worthwhile now to discuss the molecular aspects of the polymorphism of fats. This consideration may also be a prerequisite for molecular design of structured fats, in combination with nutritional and metabolic properties. 

Lawler, P.J., and P.S. Dimick, Crystallization and Polymorphism of Fats, in Food Lipids Chemistry, Nutrition, and Biotechnology, edited by C.C. Akoh and D.B. Min, Marcel Dekker, New York, 1998, pp. 229-250. 

Yano, J., and K. Sato, FT-IR Studies on Polymorphism of Fats Molecular Structures and Interactions, Food Res. Inti. 32 249-259 (1999). 

The separation and purification of naturally occurring fatty acids, based on distillation, salt solubility and low temperature crystallisation, are described by K.S.Markley (Ed.), Fatty Acids, 2nd Edn, part 3, Chap. 20, Interscience, New York, 1964, see also N.Reavley Essential Fatty Acids Book Media Publ, 2002, ISBN 9780958157643 G.Grati and K.Sato (Eds) Crystallisation and Polymorphism of Fats and Fatty Acids Marcel Dekker, 1988, ISBN 9780824778750. 

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