caa a22 4500 465797296 CHVBK 20180323112041.0 cr unu---uuuuu 170327e19901101xx s 000 0 eng 10.1007/BF02540502 doi (NATIONALLICENCE)springer-10.1007/BF02540502 Short spacings and polymorphic forms of natural and commercial solid fats: A review [Elektronische Daten] [V. D'Souza, J. deMan, L. deMan] Short spacings refer to the cross sectional packing of the hydrocarbon chains. They are independent of chain length. Short spacings are widely used for characterizing the various polymorphic forms. Fats can crystallize into four polymorphic forms, i.e., sub-α, α, β′ and β. These polymorphic forms differ in their chain packing and thermal stability. The β′ form is also known to exhibit several intermediate polymorphic forms. The nomenclature for the polymorphic forms has generated a great deal of confusion over the years. Several researchers have reported on the polymorphic forms of pure triglycerides. Similar polymorphs have sometimes been described by different names. Currently, the nomenclature proposed by Larsson [Larsson, K.,Acta Chem. Scand. 20:2256 (1966)] is being widely used. Much of the earlier work on polymorphism has been obtained by studying simple purified substances. The listing of short spacings for natural and commercial fats presented in this paper will be beneficial to researchers working in this field. AOCS Press, 1990 Crystal structure nationallicence crystallization nationallicence polymorphism nationallicence solid fat nationallicence short spacings nationallicence D'Souza V. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut deMan J. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut deMan L. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut Journal of the American Oil Chemists' Society Springer-Verlag 67/11(1990-11-01), 835-843 0003-021X 67:11<835 1990 67 11746 https://doi.org/10.1007/BF02540502 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02540502 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- D'Souza V. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut NATIONALLICENCE 700 1- deMan J. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut NATIONALLICENCE 700 1- deMan L. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/11(1990-11-01), 835-843 0003-021X 67:11<835 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer