Abstract
The X-ray diffraction patterns of vegetable fats, such as hydrogenated coconut oil, hydrogenated rape seed oil, palm oil and cacao butter, were determined with a sample cell at various temperatures, which was regulated by thermomodule near a room temperature. (Fig.-1.1)
It has been found that hydrogenated coconut oil, hydrogenated rape seed oil and palm oil exhibit β' form after heat treatment such as in S. F.I. determination.
The authors attempted to determine the solid content from the X-ray diffraction pattern, by dividing it into two parts; the one was scattered by crystal phase (solid phase) and the another by liquid phase. (Fig.-6) Thereafter, it was found that the solid content can be estimated by ratio of two peak intensities, (I2θ=23, 1/I2θ=18.1). These methods could be used for the measurement of solid content. (Fig.-8·1, 8·2)
Although polymorphism of cacao butter was very complicated, the X-ray diffraction pattern at various stages can be easily obtained by the use of the sample cell. (Fig.-9, 10)
