naa a22 4500 510725406 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-0980-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0980-9 Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats [Elektronische Daten] [Prudent Anihouvi, Christophe Blecker, Anne Dombree, Sabine Danthine] The thermal and structural behavior of four industrial lauric fats, sold under the same commercial description, were investigated by using pulsed nuclear magnetic resonance (pNMR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) in order to obtain more basic information about their physical properties and particularly, about their polymorphism. The four fats have been classified into two groups based on their fatty acid (FA) and triacylglycerol (TAG) compositions: group 1 was characterized by its high concentration of stearic acid and group 2 by its high concentrations in lauric and myristic acids. After cooling and 24h tempering at 4°C, groups 1 and 2 crystallized in the β′2 and β′1 forms, respectively. These crystalline varieties corresponded to double-chain-length organizations (2L) with the long spacing (LS) values around 36.48, 37.43, and 37.65Å for group 1, and 33.89, 34.00, 35.04, 37.64, and 37.76Å for group 2. During heating from 5 to 50°C at 5°C/min, the two groups evolved, respectively, from the 2Lβ′2 or 2Lβ′1 forms to liquid state without going through the 2Lβ form, indicating their great β′ polymorph stability. However, after rapid cooling (−25°C/min), all fats exhibited the same polymorphic evolution; they evolved from the α form between −30 and −10°C to a mixture of α and β′2 forms with the vanishing of α crystal between 10 and 20°C and that of β′2 polymorph at the temperatures above 35°C. The passage to liquid state was also realized without the occurrence of β transition. The XRD data were in accordance with DSC melting profiles or with solid fat content (SFC) melting profiles. Springer Science+Business Media New York, 2012 Lauric fats nationallicence Polymorphism nationallicence Fat crystallization nationallicence X-ray diffraction nationallicence DSC nationallicence NMR nationallicence Anihouvi Prudent Unité de Science des Aliments et Formulation, Gembloux Agro Bio Tech, Université de Liège, Passage des Déportés 2, 5030, Gembloux, Belgium aut Blecker Christophe Unité de Science des Aliments et Formulation, Gembloux Agro Bio Tech, Université de Liège, Passage des Déportés 2, 5030, Gembloux, Belgium aut Dombree Anne Puratos Group, Industrialaan 25, Zone Maalbeek, 1702, Groot-Bijgaarden, Belgium aut Danthine Sabine Unité de Science des Aliments et Formulation, Gembloux Agro Bio Tech, Université de Liège, Passage des Déportés 2, 5030, Gembloux, Belgium aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3381-3391 1935-5130 6:12<3381 2013 6 11947 https://doi.org/10.1007/s11947-012-0980-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0980-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Anihouvi Prudent Unité de Science des Aliments et Formulation, Gembloux Agro Bio Tech, Université de Liège, Passage des Déportés 2, 5030, Gembloux, Belgium aut NATIONALLICENCE 700 1- Blecker Christophe Unité de Science des Aliments et Formulation, Gembloux Agro Bio Tech, Université de Liège, Passage des Déportés 2, 5030, Gembloux, Belgium aut NATIONALLICENCE 700 1- Dombree Anne Puratos Group, Industrialaan 25, Zone Maalbeek, 1702, Groot-Bijgaarden, Belgium aut NATIONALLICENCE 700 1- Danthine Sabine Unité de Science des Aliments et Formulation, Gembloux Agro Bio Tech, Université de Liège, Passage des Déportés 2, 5030, Gembloux, Belgium aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3381-3391 1935-5130 6:12<3381 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer