The Effect of monoglycerides on the crystallisation of triglyceride

• The effect of monoglycerides on the crystallisation of oils was investigated.
• The polymorphism of miglyol oil and palm oil changed with the presence of GMS.
• The polymorphism of olive oil and palm oil were not affected by the presence of GMO.

There has been increased interest recently in how different lipids interact with each other in solid phases and in the properties and consequences of the inter-lipid associations. The crystallisation behaviour of the triglycerides is noticeably influenced by the presence of monoglycerides. The main aim of this work was to extend studies of the influences of saturated and unsaturated monoglycerides on the crystallization of triglycerides. We aim to gain more insight into the effect of monoglycerides on miglyol oil, palm oil and olive oil crystallization. Optical microscopy, differential scanning calorimetry (DSC), small X-ray scattering (SAXS) and wide X-ray scattering (WAXS) were used in this study. Our results suggest that the presence of saturated monoglyceride affects the oil crystallization behaviour. Conversely, triglycerides with unsaturated fatty acid chains show little impact. The results provide evidence that saturated and unsaturated monglycerides are incorporated into the α- phase of palm oil.

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