Polymorphic transitions in hydrogenated canola oil in presence of surfactants

Abstract

The polyorphic transitions of hydrogenated canola oil in the presence of sone selected food emulsifiers such as sorbitan monostearate, monodiglycerides, DATAE esters were studied. It has been demonstrated that during the tempering (aging) and heating cycles, the fully hydrogenated canola oil is transformed from its α and β-forms to the β-form. The presence of 5 wt% surfactant will retard such transition and Mostly β and α-forns will be stabilized. The partially hydrogenated oil (IV=23-69) shows the existence of different low and high melting point forms. The low melting forms will transferm into high melting forms at much lower rates of transition in the presence of those emulsifiers than in their absence.