Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/8/2002
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Low temperature wax appearance and crystallization process of a series of vegetable oils (natural, genetically and chemically modified) were studied using temperature modulated differential scanning calorimetry (TMDSC). Structural effects of fatty acid chains and their "tuning fork" conformation during cooling process were observed. The method describes an approach to quantify and predict wax appearance temperature of vegetable oils based on quantitative NMR data and statistical analysis. Various triacylglycerol molecules with different fatty acid (e.g., oleic and linoleic) chains were designed using a molecular modeling program to illustrate their relative crystallization tendency based on steric and geometrical constrains. Effect of pour point depressant (PPD) additives on the crystallization behavior of vegetable oils is also discussed.