What is it about?
The influence of emulsifiers on the polymorphism of fat was examined. Palm mid-fraction (PMF) was crystallized in the beta-prime form under the isothermal condition at 22 degree C; however, the addition of sorbitan tristearate promoted the crystallization of PMF in the alpha form. In contrast, crystallization of PMF in the beta-prime form was accelerated by the addition of sorbitan tribehenate.
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Why is it important?
Our finding show that polymorph of fat can regulate by the template effect; chain length of fatty acid moieties beween fat and emulsifier show the simiilarity, polymorph of both fat and emulsifier will the same.
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This page is a summary of: Influence of Fatty Acid Moieties of Sorbitan Esters on Polymorphic Occurrence of the Palm Mid-Fraction, Oil & Soap, May 2018, Wiley,
DOI: 10.1002/aocs.12062.
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