Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states

In a previous study the thermal and polymorphic behavior of four different industrial lauric fats which are sold under the same commercial description, was compared (1). According to the findings the four fats were split in two groups based on the similarities found at polymorphic level. In the present paper two of these industrial lauric fats (F1 and F2, one from each group) were incorporated into oil -in -water emulsions. The objective of this study was to point out the differences in the crystallization and polymorphic behavior between bulk and emulsified fat. Moreover anhydrous milk fat (AMF) was used in the same way for comparison. For that purpose, the fats were investigated for their thermal and polymorphic behavior by differential scanning calorimetry (DSC) and X-ray diffraction (XRD), both in bulk and emulsified state. The DSC and X -Ray investigations made possible the observation of the differences in the crystallization behavior and kinetics that occurred for those fats in the bulk and emulsified state. 1. Anihouvi, P.P., C. Blecker, A. Dombree, S. Danthine, Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats, Food Bioprocess Technol. 6:3381-3391 (2013