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Issue 4, 2009
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Blooming theory of tristearin

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Abstract

Blooming” of tristearin (SSS), a spontaneous formation of flake-like surface structure on a triacylglycerol (TAG), is discussed. It has been well known that blooming of TAGs was closely related to the polymorphism, however, a foundamental question on how the blooming on the micrometre scale was connected with the polymorphism on the molecular scale is still unclear. We first found that the flakes were formed to release deformation energy of the surface, induced by phase transformation from the α-phase to the β′-phase in the polymorphism of SSS. It was also able to explain the flake size observed in experiments (∼3 µm × 3 µm × 0.1 µm). This theory would provide a better understanding of the spontaneous formation of surface structures in chocolate, fats, fatty acids, waxes, and water-repellent leaves of grasses.

Graphical abstract: Blooming theory of tristearin

  • This article is part of the themed collection: Food Science
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Publication details

The article was received on 28 Aug 2008, accepted on 09 Dec 2008 and first published on 16 Jan 2009


Article type: Paper
DOI: 10.1039/B815005B
Citation: Soft Matter, 2009,5, 856-859

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    Blooming theory of tristearin

    H. Mayama, Soft Matter, 2009, 5, 856
    DOI: 10.1039/B815005B

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