Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil

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dc.contributor.authorKesarin Chaleepa
dc.contributor.authorAniko Szepes
dc.contributor.authorJoachim Ulrich
dc.date.accessioned2014-04-07T09:03:20Z
dc.date.available2014-04-07T09:03:20Z
dc.date.issued2010
dc.description.abstractThe effect of lauric acid and low-HLB sucrose esters (L-195, S170) on the isothermal crystallization of coconut oil was investigated by differential scanning calorimetry. The fundamental crystallization parameters, such as induction time of nucleation and crystallization rate, were obtained by using the Gompertz equation. The Gibb’s free energy of nucleation was calculated via the Fisher–Turnbull equation based on the equilibrium melting temperature. All additives, investigated in this work, proved to have an inhibition effect on nucleation and crystallization kinetics of coconut oil. Our results revealed that the inhibition effect is related to the dissimilarity of the molecular characteristics between coconut oil and the additives. The equilibrium melting temperature (Tm ◦) of the coconut oil–additive mixtures estimated by the Hoffman–Weeks method was decreased with the addition of lauric acid and increased by using sucrose esters as additives. Micrographs showing simultaneous crystallization of coconut oil and lauric acid indicated that strong molecular interaction led to the increase in lamellar thickness resulting in the Tm ◦ depression of coconut oil. The addition of L-195 modified the crystal morphology of coconut oil into large, dense, non-porous crystals without altering the polymorphic occurrence of coconut oil. The enhancement in lamellar thickness and crystal perfection supported the Tm ◦ elevation of coconut oil.en_US
dc.identifier.citationChemistry and Physics of Lipids 163 (2010) 390–396en_US
dc.identifier.urihttp://hdl.handle.net/123456789/286
dc.language.isoenen_US
dc.subjectCrystallization kineticsen_US
dc.subjectLipiden_US
dc.subjectAdditiveen_US
dc.subjectThermal behavioren_US
dc.subjectDifferential scanning calorimetryen_US
dc.subjectCrystal morphologyen_US
dc.titleEffect of additives on isothermal crystallization kinetics and physical characteristics of coconut oilen_US
dc.typeArticleen_US

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