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The effect of adding a commercial phytosterol ester mixture on the phase behavior of palm oil
Eva Daels1, Imogen Foubert1, Bart Goderis2
1Research Unit Food and Lipids, KU Leuven Kulak, Department of Molecular and Microbial Systems Kulak, Kortrijk, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), Heverlee, Belgium.
Abstract:
The objective of this study was to investigate in depth the non-isothermal crystallization and melting behavior of binary blends of palm oil (PO) with a commercial, multi-component phytosterol ester (PE) mixture. DSC and time-resolved synchrotron X-ray diffraction (XRD) experiments were conducted on blends with a PE concentration from 0 to 100% at intervals of 10% for DSC and 20% for XRD. Based on XRD, two different ordered structures were identified in pure the PEs. The structure designated as PEx was truly crystalline and needed a very high degree of supercooling for its nucleation from the melt. The structure designated PEy formed without supercooling and showed long-range order with multiple reflections at small angles but only one broad reflection at high angle, typical of liquid crystalline samples. Furthermore, PEy had a high tolerance for molecules of different chemical nature. In the PE-PO blends no other ordered structures were formed other than the ones observed in the pure PEs and PO. The peaks in the DSC runs of the PE-PO blends were linked to transitions of the different polymorphic forms. All structural information of the binary blends as a function of concentration and temperature was collected in morphology maps. The binary blends exhibited eutectic characteristics visualized in the morphology maps with a eutectic point at 40% PEs.
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