Thermal properties of fats and oils

  title={Thermal properties of fats and oils},
  author={Grace H. Charbonnet and W. S. Singleton},
  journal={Journal of the American Oil Chemists Society},
SummaryHeat capacities of the α- and β-forms of trimyristin, tripalmitin, and tristearin, and the β-form of trilaurin were measured. The heats of fusion of the β-forms of these four compounds were determined.The heats of fusion of the α-forms of trimyristin, tripalmitin, and tristearin were calculated from heat content data. Calculations were also made of the heats of transition, α- to β-form.The molal entropy at 298.16° K. was calculated for the β-form of each compound. 
Specific heats of the solid-state phases of trimargarin and tristearin
Differential scanning calorimetry is used to obtain specific heats of the α, β′2, β′1 and β phases of trimargarin and tristearin in the temperature range from 190–350 K. Unequal specific heats are
Heats of fusion for some triglycerides by differential scanning calorimetry
Heats of fusion of tristearin, tripalmitin, trimyristin, trilaurin and several standards were determined by the relatively new technique of Differential Scanning Calorimetry. The data obtained on the
Polymorphism of saturated triglycerides: II. 1,3-dipalmito triglycerides
Differential scanning calorimetry was used to examine triglycerides of the 16-N-16 series, whereN is an even-carbon, saturated fatty acid of 2 to 18 carbons in length. The procedures used to obtain
Heats of fusion of glycerides
Triglyceride specific heat determined by differential scanning calorimetry
The specific heats of the three polymorphic forms of trilaurin, trimyristin, tripalmitin and tristearin have been determined by differential scanning calorimetry (DSC). Results from -90 to +100 C for
Physical aging of even saturated monoacid triglycerides
AbstractThe polymorphism and kinetics of phase transformations of triglycerides have been investigated using a polarizing microscope equipped with a variable temperature gradient stage. Differential
Phase behavior of tristearin/trioctanoin mixtures
The thermal behavior of mixtures of two monoacid, saturated triglycerides, tristearin (TS) and trioctanoin (TOC), was investigated with the intent of determining the liquid-solid and solid-solid
Thermal Properties of Tristearin by Adiabatic and Differential Scanning Calorimetry
The thermal behavior of tristearin was studied by adiabatic calorimetry and differential scanning calorimetry (DSC). Specific heat capacities of two polymorphic forms were measured in the adiabatic


Thermal properties of fats and oils
Summary1. The heat content of a quickly chilled sample, and that of a slowly chilled and tempered sample, of almost completely hydrogenated cottonseed oil, has been measured over a temperature range
Thermal properties of fats and oils. II. Heat capacity and latent heat of cottonseed oil
Summary1. The heat contents of cottonseed oil, a hydrogenated cottonseed oil, and a mixture of cottonseed oil and petroleum naphtha have been measured over ranges of temperature within which there is
Dilatometric investigations of fats
Summary1. Dilatometric curves betweenca. −38° C. and temperatures representing the liquid state have been determined for a number of pure triglycerides and some commercial fats.2. From the
Thermal properties of fats and oils
Summary1. Melting points and x-ray diffraction patterns have been determined for cottonseed oil hydrogenated to an iodine value of less than 1, and for a very pure sample of tristearin.2. Contrary to
Thermal properties of fats and oils
Summary1. A low-temperature calorimeter suitable for the examination of fatty materials with moderate accuracy is described and its method of use outlined.2. The applications of calorimetry in the