Food research international (Ottawa, Ont.)CrystallizationTriglyceridesCalorimetryDifferential ScanningPhase Transition
Tristearin and C12-18 saturated fatty acids blends: Interplay between eutectic phase behaviour and polymorphic transition.
Serena Bertoni, Elena Simone, Beatrice Albertini, Nadia Passerini
Published: 202510.1016/j.foodres.2025.117766
Abstract
This study explores the impact of free fatty acids (FAs) with varying chain lengths (C12-C18) on the crystallization behaviour, crystal structure and polymorphic stability of tristearin (SSS), a long-chain saturated triacylglycerol (TAG). SSS-based b…
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