The evolution of fat crystallization research

INFORM - International News on Fats, Oils and Related Materials

Volumn 8, Issue 1, 1997, Pages 124-127

  Lutton, Edwin S ^a,b  

^a Procter and Gamble Co ^*  (United States)

^b PROCTER AND GAMBLE COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0011705208     PISSN: 08978026     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (31)

1. Duffy, P.J., On Certain Isomeric Transformations of Fats, J. Chem. Soc. 5:197-210 (1853).
2. Weygand, C., and W. Grüntzig, The Polymorphous Systems of Monoacid Triglycerides, Z. Anorg. Allg. Chem. 206: 304-312 (1932).
3. Müller, A., An X-ray Investigation of Certain Long-Chain Compounds, Proc. Roy. Soc. 114A:542-561 (1927).
4. Clarkson, C.E., and T. Malkin, Alternation in Long-chain Compounds, J. Chem. Soc.: 666-671 (1934).
5. Malkin, T., Crystallization of Glycerides, in Progress in Chemistry of Fats and Other Lipids, Vol. 2, Academic Press, New York, 1954, pp. 1-50.
6. Bailey, A.E., M.E. Jefferson, F.B. Kreeger, and S.T. Bauer, Thermal Properties of Fats and Oils, J. Am. Oil Chem. Soc. 22:10-12 (1945).
7. Lutton, E.S., Polymorphism of Tristearin and Some of Its Homologs, J. Am. Chem. Soc. 67:524-527 (1945).
8. Filer, L.J., Jr., S.S. Sidhu, B.F. Daubert, and H.E. Longenecker, X-Ray Investigations of Glycerides III, Ibid. 68:167-171 (1946).
9. Quimby, O.T., Microscopic Appearance of Polymorphic Forms of One-Acid Triglycerides, Ibid. 72:5064-5068 (1950).
10. Lutton, E.S., Pictorial Proof of α (55°) and β' (64°) Melting-Point Levels for Tristearin, Ibid. 77:2646-2647 (1955).
11. Clarkson, C.E., and T. Malkin, X-ray and Thermal Examination of the Glycerides, J. Chem. Soc.: 985-987 (1948).
12. Jensen, L.H., and A.J. Mabis, Refinement of the Structure of β-Tricaprin, Acta Crystallogr. 27:770-781 (1966).
13. Vand, V., and I.P. Bell, A Direct Determination of the β-Form of Trilaurin, Ibid. 4:465-469 (1951).
14. Lutton, E.S., and A.J. Fehl, Polymorphism of Odd and Even Saturated Single Acid Triglycerides, Lipids 5:90-99 (1970).
15. Bailey, A.E., Melting and Solidification of Fats, Interscience Publishers, New York, 1950.
16. Lutton, E.S., Review of the Polymorphism of Saturated Even Glycerides, J. Am. Oil Chem. Soc. 27:276-280 (1950).
17. Lutton, E.S., Lipid Structures, Ibid. 49:1-9 (1972).
18. Lutton, E.S., F.L. Jackson, and O.T. Quimby, Polymorphism of the Mixed Triglycerides of Palmitic and Stearic Acids, J. Am. Chem. Soc. 70:2441-2445 (1948).
19. Lutton, E.S., and F.R. Hugenberg, β-Phase of 2-Stearoyldipalmitin, J. Chem. Eng. Data. 5:489-490 (1960).
20. Andre, J.R., and L.H. Going, Liquid Shortening, U.S. Patent 2 815 286 (1957).
21. Lutton, E.S., Shortening, U.S. Patent 2 801 177 (1957).
22. Eckey, E., and E.S. Lutton, Retarding the Deposition of Stearin from Salad Oils, U. S. Patent 2 266 501 (1941).
23. Lutton, E.S., Triple Chain-Length Structures of Saturated Triglycerides, J. Am. Chem. Soc. 70:248-254 (1948).
24. Lutton, E.S., and A.J. Fehl, Polymorphism of 1-Behenoyldistearin and 2-Stearoyldibehenin, J. Am. Oil Chem. Soc. 49:336-337 (1972).
25. Wille, R.L., and E.S. Lutton, Polymorphism of Cocoa Butter, Ibid. 49:491-496 (1966).
26. Lutton, E.S., Thermal Properties and Crystal State, in Fatty Acids, Part 4, Chap. XXII, 2nd edn., edited by K.S. Markeley, Interscience Publishers, New York, 1967, pp. 2584-2641.
27. Lutton, E.S., Phase Behavior of Aqueous Systems of Monoglycerides, J. Am. Oil Chem. Soc. 42:1068-1070 (1965).
28. Shipley, G.G., X-Ray Crystallographic Study of Aliphatic Lipids, in The Physical Chemistry of Lipids, edited by D.M. Small, Plenum Press, New York, 1986, Chapter 5.
29. Chapman, D., Polymorphism of Glycerides, Chem. Rev. 62:433-456 (1962).
30. Larsson, K., Classification of Glyceride Crystal Forms, Acta Chem. Scand. 20:2255-2260 (1966).
31. Elisabettini, P., A. Desmeldt, and F. Durant, Polymorphism of Stabilized and Nonstabilized Tristearin, Pure and in the Presence of Food Emulsifiers, J. Am. Oil Chem. Soc. 73:187-192 (1996).