Effect of Emulsifiers on the Crystal Growth of Edible Solid Fats

Part IV. Effect of propylen glycol ester of fatty acid and unsaturated fatty acid Monoglycerides

Abstract

The effect of unsaturated fatty acid monoglyceride and propylene glycol ester of fatty acids on the growth of the crystals in edible solid fats was determined.
The results obtained were as follows:
(1) The crystal growth in hardened soybean oil and palm kernel oil was inhibited by the addition of propylene glycol ester, however, such effect was not observed when beef tallow and hardened whale oils were used as sample oil.
(2) In the case of hardened vegetable oil, the crystal growth was accelerated by unsaturated fatty acid monoglyceride, but the open capillary melting point could not be measured because the measured values were scattered and the values became markedly low during standing.