Crystallization of 1,3-dipalmitoyl-2-oleoylglycerol (POP) studied using non-isothermal DSC
Talbot G., Smith K., Cain F., Crystallization of 1,3-dipalmitoyl-2-oleoylglycerol (POP) studied using non-isothermal DSC, Lipid Technology, 2005, 17(11), 247-250
With the increasing emphasis on replacing hydrogenated and trans fats in food, oils and fats processors and food manufacturers are looking to palm oil and its fractions as alternative fats. Crystallization is of major importance in the processing of food and food ingredients and differential scanning calorimetry (DSC) has been widely used in studying such crystallization. This article discusses the use of non-isothermal DSC in modelling the crystallization of 1,3-dipalmitoyl-2-oleoylglycerol,one of the main triacylglycerol components of palm oil. Various kinetic crystallization models were used to fit the data, thus allowing the calculation of crystallization parameters. A similar approach may be used in the future to model crystallization in real systems.