Effects of Emulsifier on the Thermal Behaviour in Palm Oil

유화제의 첨가가 팜유의 열 특성에 미치는 영향

  • Chang, Young-Sang ;
  • Yi, Young-Soo ;
  • Kang, Woo-Suk ;
  • Shin, Zae-Ik
  • 장영상 ;
  • 이영수 ;
  • 강우석 ;
  • 신재익
  • Published : 1989.12.01

Abstract

Palm oil was crystallized and melted in the differential scanning calorimeter (DSC) in the presence and the absence of sucrose fatty acid ester (SE) at the different scanning rate. In the presence of SE, the crystallization temperature of palm oil was lowered, because SE inhibited the formation of mother crystal at the initial cooling stage The melting curves of SE added palm oil changed irregularly in the ${\alpha}-form$ transition and fusion entropy. It was that the presence of SE affected the molecular diffusion in palm oil.

Keywords

palm oil;emulsifier;DSC;polymorphism