Crystal morphology of mixtures of tripalmitin and butterfat

Peter Fairley, John M. Krochta, J. Bruce German

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Blends of butterfat and tripalmitin are of interest for use as moisture barriers in edible films. Tripalmitin was blended with butterfat in the ratios 100:0, 90:10, 80:20, and so on through to 10:90 and 0:100. Crystal morphologies of squash and smear preparations were determined by polarizing light microscopy. Samples were stored at 19-22°C and re-examined after 6 d and after 30 d. Morphology was strongly dependent on composition and the presence of a coverslip. Morphology was less dependent on polymorphic form and age. Barrier properties depend more strongly on morphology than on polymorphic form.

Original languageEnglish (US)
Pages (from-to)693-697
Number of pages5
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume72
Issue number6
DOIs
StatePublished - Jun 1995

Keywords

  • Edible films
  • Mixed crystals
  • Polarizing light micro-scopy
  • Thin films
  • Triglycerides

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry

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