[en] This paper addresses sorbitan and sucrose ester in physical transformations of palm mid-fraction (PMF). Both
emulsifiers influenced the crystallization properties of PMF, mainly due to emulsifier solubility, which affects its
ability to interfere with the kinetics of solution-mediated phase transformations. DSC results corroborate the
polymorphism analysis, indicating that the mechanism and rate of phase transformation depend on the chemical
structure and amount of each emulsifier. The addition of sorbitan tristearate (STS) and sucrose stearate (S-370)
increased the crystallization speed of the PMF and caused changes in the crystallization behavior. STS favored
the β’→β transition, while S-370 stabilized the β’-form. We can conclude that the presence of emulsifiers dis similar to the composition of PMF modified its physical structure, either by increasing the liquid fraction or by
reducing molecular motion, facilitating or preventing polymorphic transformations.
Disciplines :
Chemistry
Author, co-author :
Domingues, Maria Aliciane F; Universidade Federal de Sao Carlos > Departamento de Tecnologia Agroindustrial e Socioeconomia Rural, Centro de Ciencias Agrarias
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