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Figures & data
Figure 1. Crystallisation curves obtained by DSC of pure triolein added with MAGs (L, P, and O) in different proportions (1, 3, and 5%).s
Table 1 Crystallisation time and enthalpy of OOO, PPP, and SSS pure and added with monoacylglycerols (L, P, and O) in different proportions (1, 3, and 5%) by DSC.
Figure 2. Crystallisation curves obtained by DSC of pure tripalmitin added with MAGs (L, P, and O) in different proportions (1, 3, and 5% w/w).
Figure 3. Crystallisation curves obtained by DSC of pure tristearin added with MAGs (L, P, and O) in different proportions (1, 3, and 5% w/w).
Table 2 Initial and final crystallisation temperatures and related induction and crystallisation times of PPP and SSS pure and added with 1, 3, and 5% of monoacylglycerols, obtained by PLM.
Figure 4. Crystallisation curves obtained by image analysis under polarised light microscopy of the pure triacylglycerols and added 1, 3, and 5% (w/w) of monoacylglycerols.
Figure 5. Images of crystal structures obtained at 15ºC during the crystallisation of pure PPP and PPP added with 1, 3, and 5% monoolein (O), monopalmitin (P), and monolaurin (L). The bar represents 200 µm.
Figure 6. Images of crystal structures obtained at 15ºC during the crystallisation of pure SSS and SSS added with 1, 3, and 5% monoolein (O), monopalmitin (P), and monolaurin (L). The bar represents 200 µm.
