Thermal behaviors of fats

DSC is a particularly useful technique for measuring temperature and heat of transition, two properties of considerable importance with respect to the thermal behavior of fats. 

Simultaneous Examination of Structural and Thermal Behaviors of Fats by Coupled X-ray Diffraction and Differential Scanning Calorimetry Techniques Application to Cocoa Butter Polymorphism... 

Keller, G., F. Lavigne, C. Loisel, M. Ollivon, and C. Bourgaux, Investigation of the Complex Thermal Behavior of Fats Combined DSC and X-ray Techniques, J. Thermal Anal. 47 1545-1565 (1996),... 

Hagemann, J. W., Thermal Behavior of Polymorphism of Acylglycerols, in Crystallizcttion and Polymorphism of Fats and Fatty Acids, edited by N. Garti and K. Sato, Marcel Dekker, New York, 1988, pp. 9-95. 

D Souza, V., de Man, J.M., and de Man, L. Short spacings and polymorphic forms of natural and commercial solid fats a review. Journal of the American Oil Chemists Society, 67, 835-843. 1990. Hagemann, J.W. Thermal behavior of acylglycerides (eds. N. Garti and K. Sato). Crystallization and Polymorphism of Fats and Fatty Acids. Marcel Dekker, New York, pp. 9-95. 1988. 

Simoneau, C, P Fairley, JM Krochta, JB German. (1994). Thermal behavior of butter fat fractions and mixtures of tripalmitin and butter fat. J Am OU Chem Soc 71 795-801. 

Lopez C, et al. Thermal and structural behavior of milk fat 3. Influence of cream cooling rate and droplet size. J Coll Interf Sci 2002 254 64. 

Lopez, C., Lesieur, P., Keller, G., Ollivon, M. 2000. Thermal and structural behavior of milk fat. 1. Unstable species of cream. J. Coll. Interface Sci. 229, 62-71. 

Lopez, C., P. Lesieur, G. Keller, and M. Ollivon, Thermal and Structural Behavior of Milk Fat 1. Unstable Species of Cream, J. Coll. Interf. Sci. 229 62-71 (2000). 

Isothermal crystallization of the oil or fat was monitored by a Perkin Elmer DSC 7 differential scanning calorimeter. Sample sizes range from 5 to 10 mg. The oil sample is heated to a temperature of 80°C at a heating rate of 5°C/min from ambient and held at that temperature for at least 10 min in order to totally erase all past crystallization memories. The sample was then cooled at a rate of 5°C/min until the desired crystallization temperature had been reached. The sample temperature was then maintained at this crystallization temperature for 2 h to monitor the complete crystallization behavior of the sample. Partial areas under the thermal curve were determined by means of the Perkin Elmer Pyris partial area analysis software. 

Crystallization in Emulsion Application to Thermal and Structural Behavior of Milk Fat... 

Metin, S. and R.W. Harlel. Crystallization behavior of blends of cocoa butter and milk fat or milk fat fractions. Thermal Analysis, 47 1527-1544, 1996. 

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

The temperature dependence of the DPH anisotropy in canola oil and paraffin oil is presented as curves a and b, respectively, in Figure 7. Canola margarine was not included because it crystallized at 40°C, the matrix became opaque, and no fluorescence signal was detectable. To correlate viscosity to fluorescence anisotropy, the viscosity of the two oils and the fat were measured by rotational viscometry (Fig. 8) at temperatures above 50°C to ensure that all fat was melted. Samples were equilibrated at 50°C for 6 h prior to measurements to destroy any thermal history of the system. AU samples displayed Newtonian rheological behavior. 

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