Abstract
AbstractThe polymorphism of rapeseed oils with high and low erucic acid content was investigated using differential scanning calorimetry and X‐ray diffraction. Both oils were hydrogenated to various iodine values. The fatty acid pattern showed that erucic acid is slowly saturated. The melting curves were followed by DSC and pulsed NMR. For low iodine value the low erucic acid rapeseed oil exhibits a second melting peak owing to the appearance of new triglycerides with different properties. Samples of hydrogenated rapeseed oils were aged at 20°C and 29°C. The short spacings determinations indicate that the β' → β transition is faster for the low erucic acid rapeseed oil (LEAR) than for the high erucic acid rapeseed oil (HEAR).
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