Abstract
The crystallization behavior of ternary triacylglycerol (TAG) mixtures of POP (2-oleoyl-1, 3-dipalmitoylglycerol), POS (2-oleoyl-1-palmitoyl-3-stearoylglycerol), and SOS (2-oleoyl-1, 3-distearoyl-glycerol) was examined using high purity materials obtained by preparative HPLC. Seventy three samples were prepared by mixing TAGs and dissolved in acetone. Crystallization was carried out by evaporation of acetone at low pressure, and the crystals were aged at 30°C for 6 months. From the result of DSC analysis of the aged samples, the melting behavior of ternary mixtures was clarified and found related to optimum usage of vegetable fats in chocolate manufacturing.
