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Tristearin and C12-18 saturated fatty acids blends: Interplay between eutectic phase behaviour and polymorphic
Serena Bertoni1, Elena Simone2, Beatrice Albertini1
1Department of Pharmacy and Biotechnology, University of Bologna, Via S. Donato 19/2, 40127 Bologna, Italy.
Food Research International (Ottawa, Ont.)
|November 21, 2025
Summary
Free fatty acids impact tristearin crystallization and stability. Shorter chain fatty acids decrease miscibility and accelerate polymorphic transitions in tristearin, affecting fat system stability.
Area of Science:
- Food Science and Technology
- Materials Science
- Physical Chemistry
Background:
- Tristearin (SSS), a saturated triacylglycerol (TAG), exhibits polymorphism crucial for fat functionality.
- Understanding the influence of free fatty acids (FAs) on SSS crystallization is vital for controlling fat properties.
Purpose of the Study:
- To investigate how FAs of varying chain lengths (C12-C18) affect SSS crystallization, structure, and polymorphic stability.
- To elucidate the relationship between FA miscibility and the kinetics of SSS polymorphic transitions.
Main Methods:
- Crystallization of SSS-FA blends into microparticles.
- Solid-state analysis using polarized light microscopy, differential scanning calorimetry (DSC).
- High-resolution synchrotron small-angle X-ray scattering (SAXS) and wide-angle X-ray scattering (WAXS).
Main Results:
- SSS α-polymorph forms solid solutions with up to 10 wt% C18 FAs.
- Miscibility decreases with increasing chain length mismatch (C12 > C14 > C16).
- Lauric acid (C12) shows limited miscibility with α-SSS (2.5-5 wt%) and accelerates the α-to-β transition.
Conclusions:
- FA chain length significantly influences SSS miscibility and polymorphic transition kinetics.
- Eutectic phase behavior in SSS-FA mixtures correlates with accelerated polymorphic transitions.
- Provides insights into the structural dynamics and stability of complex fat systems.
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