Effect of L-ascorbyl palmitate on the crystallization behavior of coconut oil
  
DOI:10.12166/j.zgyz.1003-7969/2020.11.009
KeyWord:coconut oil  L-ascorbyl palmitate  crystallization kinetics  crystal form  crystal morphology
FundProject:山东省泰山产业领军人才创新类项目(LJNY2015007);国家自然科学基金(31671786)
Author NameAffiliation
MENG Xiaoyu State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, JiangsuChina 
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Abstract:
      Coconut oil was used as a model, and the effect of L-ascorbyl(L-AP) on the crystallization behavior of coconut oil was studied by crystallization kinetics equation, X-ray diffraction (XRD), thermodynamic analysis and polarized light microscopy (PLM). The results showed that L-AP increased the crystallization rate of coconut oil and changed the mechanism of nucleation and growth. Moreover, L-AP induced the crystallization as a "seed effect" and promoted the crystallization process of coconut oil. No significant changes were found in the crystal packing mode and crystal form with the addition of L-AP. However, L-AP increased the thickness of the crystal nanosheets. Furthermore, coconut oil presented more ordered the crystal structure as the increase of the dosage of L-AP.
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