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  • Title: Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil.
    Author: Chai XH, Meng Z, Cao PR, Liang XY, Piatko M, Campbell S, Koon Lo S, Liu YF.
    Journal: Food Chem; 2018 Jul 30; 255():49-57. PubMed ID: 29571497.
    Abstract:
    Purification of triglycerides from fully hydrogenated palm kernel oil (FHPKO) and fully hydrogenated coconut oil (FHCNO) was performed by a chromatographic method. Lipid composition, thermal properties, polymorphism, isothermal crystallization behaviour, nanostructure and microstructure of FHPKO, FHPKO-triacylglycerol (TAG), FHCNO and FHCNO-TAG were evaluated. Removal of minor components had no effect on triglycerides composition. However, the presence of the minor components did increase the slip melting point and promote onset of crystallization. Furthermore, the thickness of the nanoscale crystals increased, and polymorphic transformation from β' to β occurred in FHPKO after the removal of minor components, and from α to β' in FHCNO. Sharp changes in the values of the Avrami constant K and exponent n suggested that the presence of minor components changed the crystal growth mechanism. The PLM results indicated that a coarser crystal structure with lower fractal dimension appeared after the removal of minor components from both FHPKO and FHCNO.
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