Influence of monoglycerides, polyglycerol esters, lecithin and their mixtures on the onset of non-isothermal fat crystallization is concentration dependent

The objective of this study was to investigate the influence of commercially available monoacylglycerol (M), polyglycerol esters (P) and sunflower lecithin (L) on the onset of crystallization of bulk fat as a function of the added concentration. Not only a single type of emulsifier, but also binary and ternary mixtures of M, P and L were added to the two different ‘host’ fats using a statistically sound mixture design. The obtained mixtures were analyzed for their non-isothermal crystallization behavior by differential scanning calorimetry. If a single type of emulsifier was added, the nucleation was accelerated when adding M or P, while L addition had no significant effect. Furthermore it was shown that the minimum concentration necessary to provoke a nucleation accelerating effect is lower for P than for M. Antagonistic effects between M and L (and not between P and L) were suggested by the coefficient estimates of the special cubic model.status: publishe