Potential of neutron powder diffraction for the study of solid triacylglycerols. (October 2019)

• Record Type: Journal Article
• Authors: Maynard-Casely, H.E.; Booth, N.; Leung, A.E.; Stuart, B.H.; Thomas, P.S.
• Is Part Of: Food structure. Volume 22(2019)
• Publication Date: 2019-10
• Subjects: Neutrons -- Triacylglycerol -- Tripalmitin -- Cocoa butter -- Powder diffraction; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Food -- analysis -- Periodicals; Food -- Analysis; Periodicals; 664.07
• DOI: 10.1016/j.foostr.2019.100124
• Languages: English
• ISSNs: 2213-3291

Abstract

Graphical abstract: Highlights: High-resolution neutron powder diffraction study of the triclinic β form of tripalmitin. In Situ study of crystallisation of tripalmitin monitored with neutron powder diffraction. We also present an analysis of a neutron diffraction pattern of cocoa butter. Abstract: We present a high-resolution neutron powder diffraction study of the triclinic β form of tripalmitin as well as in situ crystallisation experiments, monitored with neutron diffraction, conducted over three different cooling rates. We use the results from the high-resolution study to anticipate if neutron diffraction could be beneficial in differentiating the polymorphism in triacylglycerol systems. We extend on this to present analysis of a diffraction pattern of cocoa butter, to establish the potential for neutron diffraction to study the (hydrogenous) forms of triacylglycerols used in food production.