Mechanistic considerations of polymorphic transformations of tristearin in the presence of emulsifiers

Fat polymorphs influence the quality of some food and cosmetic products. Emulsifiers traditionally have been added in order to retard undesired polymorphic transformations. The present study is an attempt to understand the role of selected emulsifiers on such transformations. Tristearin was heated or aged under controlled conditions using differential scanning calorimetry (DSC) and X‐ray techniques, and the extent of transformation was evaluated in view of the possible pathways of α transforming into β. The temperature regime controls the extent of mobility of fat molecules, the local crystal imperfections and the degree of liquefaction. As a result, it dictates the kinetics of the polymorphic transformation. The surfactant added as an impurity does not have a straightforward effect, as thought previously, but rather varies with the kinetic conditions. During aging some selected solid emulsifiers will retard the α‐β transformation while others still enhance it (during heating, all of them will inhibit β form crystallization). Their effect probably is related to different crystalline organizations and the creation of imperfections. Liquid emulsifiers in any case will enhance the α‐β transformation, due probably to their weak structure compatibility with tristearin, which causes a higher mobility of triglyceride molecules.