Amb motiu del tancament d'estiu, la validació de documents es reprendrà a partir del 28 d'agost de 2026. Disculpeu les molèsties.
Con motivo del cierre de verano, la validación de documentos se reanudará a partir del 28 de agosto de 2026. Disculpad las molestias
Due to the summer closure, document validation will resume starting August 28, 2026. We apologize for any inconvenience.

Files

872669.pdf (3.14 MB)

Document type

Article

Version

Published version

Publication date

2024-12-01

Publication license

cc-by (c) Macridachis González, Jorge, 2025
Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/218621

Polymorphic crystallization and transformation pathways of 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (PPO) during a liquid–solid-liquid journey

Journal Title

Authors

Director/Tutor

Journal ISSN

Volume Title

Related resource

https://doi.org/10.1007/s10973-024-13844-8

Abstract

The polymorphic behavior of triacylglycerol (TAG) crystals formed during the manufacturing process of lipid-based food products relates directly to their textural and melting properties. In this work, we analyzed the polymorphic crystallization and transformation behavior of 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (PPO), a widespread TAG in edible fats and oils, during the application dynamic thermal treatments of cooling and heating. By implementing calorimetric, X-ray diffraction, and microscopy techniques, we mapped the polymorphic occurrence and the polymorphic transformation pathways of PPO as a function of the rate of thermal treatments. The results obtained were later compared to that reported for diverse TAGs in previous studies. Despite the overall crystallization and transformation behavior of PPO following a similar trend to other TAGs close in fatty acid composition, we can highlight the much lower influence of varying cooling and heating conditions on the crystallization properties of this TAG. In more detail, crystalline forms of low stability were generally promoted during crystallization, whereas transformations occurred always through the melt independently of the heating conditions. One may expect this behavior to influence the industrial processing and final properties of food products based on edible fats containing PPO.

Subject

Polimorfisme (Cristal·lografia), Difracció de raigs X, Tractament tèrmic, Cristal·lografia, Cristal·lització

Subject (English)

Polymorphism (Crystallography), X-rays diffraction, Heat treatment, Crystallography, Crystallization

Citation

Collections

Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)

Citation

MACRIDACHIS GONZÁLEZ, Jorge, BAYÉS-GARCÍA, Laura and CALVET PALLÀS, Maria Teresa. Polymorphic crystallization and transformation pathways of 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (PPO) during a liquid–solid-liquid journey. Journal of Thermal Analysis and Calorimetry 150. 187–199. Vol.  2025. ISSN 1388-6150. [consulted: 10 of August of 2026]. Available at: https://hdl.handle.net/2445/218621

Export metadata

JSON - METS

Share record