Potential of neutron powder diffraction for the study of solid triacylglycerols

We present a high-resolution neutron powder diffraction study of the triclinic β form of tripalmitin as well as in situ crystallisation experiments, monitored with neutron diffraction, conducted over three different cooling rates. We use the results from the high-resolution study to anticipate if neutron diffraction could be beneficial in differentiating the polymorphism in triacylglycerol systems that has recently been reported. We extend this to present an analysis of a diffraction pattern of cocoa butter, to establish the potential for neutron diffraction to study the (hydrogenous) forms used in food production.Graphical abstract

Source: Food Structure - September 13, 2019 Category: Food Science Source Type: research