Polymorphism of Interesterified Triglycerides and Triglyceride Mixtures

Abstract Complexes of well defined triglycerides have been produced by using interesterification. Simple triglycerides, i. e. trioelin, trielaidin and tristearin, were used in the randomized interesterification reactions. The interesterified glycerides have been controlled analytically with high performance liquid chromatography. The polymorphic behaviour of the interesterified glycerides has been followed by recording of the diffraction pattern versus temperature. The result is compared with the polymorphic behaviour of the component triglycerides.