Systematic investigation of lard polymorphism using combined DSC and time-resolved synchrotron X-ray diffraction

D.J.E. Kalnin, P. Lesieur, F. Artzner, G. Keller, M. Ollivon

Research output: Contribution to journalArticleAcademicpeer-review

28 Citations (Scopus)

Abstract

The polymorphic behavior of lard was systematically investigated by differential scanning calorimetry (DSC) while simultaneously monitoring the formation of the different crystal forms with X-ray diffraction (XRDT). To interpret the complex polymorphic evolution of the sample analyzed by regular DSC, both XRD patterns and DSC curves were recorded at the same time from the same sample (20 mg) using a laboratory-made calorimeter (http://www.umr-cnrs8612.u-psud.fr/Francais/pdf/MICROCALIX.pdf) installed at a synchrotron radiation bench capable of both small- and wide-angle X-ray diffraction and time-resolved experiments. Lard exhibits a large melting range (-30 degrees C
Original languageEnglish
Pages (from-to)594-606
JournalEuropean Journal of Lipid Science and Technology
Volume107
Issue number9
DOIs
Publication statusPublished - 2005

Keywords

  • thermal-behavior
  • cocoa butter
  • fats
  • triglycerides
  • interesterification
  • crystallization
  • glyceride
  • phase

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