Triacylglycerol Polymorphism: What Can We Learn from Space Groups and Crystalline Tendency?

Author:

Craven R. John,Lencki Robert W.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference30 articles.

1. Peschar R, Pop MM, De Ridder DJA, Van Mechelen JB, Driessen R, Schenk H (2004) Crystal structures of 1,3-distearoyl-2-oleoylglycerol and cocoa butter in the beta(V) phase reveal the driving force behind the occurrence of fat bloom in chocolate. J Phys Chem B 108:15450–15453

2. Bernstein J (2002) Polymorphism in molecular crystals. Oxford University Press, Oxford

3. Sato K, Ueno S (2001) Molecular interactions and phase behavior of polymorphic fats. In: Garti N, Sato K (eds) Crystallization Processes in Fats and Lipid Systems. Marcel Dekker, NY, pp 177–288

4. Larsson K (1994) Lipids: molecular organization, physical functions and technical applications. The Oily Press, Dundee

5. Van Mechelen JB, Peschar R, Schenk H (2008) Structures of mono-unsaturated triacylglycerols. III. The beta-2 polymorphs of trans-mono-unsaturated triacylglycerols and related fully saturated triacylglycerols. Acta Cryst B64:240–284

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