Abstract
AbstractVariations in the crystallization behavior of fats have important consequences for the processing of fatty foods.This paper is concerned with the changes in the crystallization of coconut oil due to refining, and the effects of diacylglycerols, free fatty acids and phospholipids on oil crystallization.The changes in coconut oil crystallization due to changes in oil composition have been studied by pulsed nuclear magnetic resonance spectroscopy. Bleaching or neutralization of crude coconut oil caused a dramatic reduction in the induction time before the onset of detectable crystallization at 15°C. The addition of oleic and lauric acid caused a large increase in the induction time of refined coconut oil whereas palmitic acid had a smaller effect. However, the changes in coconut oil crystallization during refining are not completely explained by the removal of free fatty acids. Dilaurin retarded the nucleation of coconut oil whereas diolein did not have any significant effect. Phosphatidylcholine also retarded the nucleation of coconut oil at 15°C, but this effect is not significant in practice for coconut oil because of the low levels of phospholipids present in the crude oil.
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