Crystal morphology of mixtures of tripalmitin and butterfat

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

Research output: Contribution to journalArticle

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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