Investigation of the complex thermal behavior of fats

The thermal behavior of three ural fats (displaying very different composition), cocoa butter (CB)², lard, and a stearin obtained from anhydrous milk-fat (AMF) fractionation, were studied by both DSC and X-ray diffraction as a function of temperature (XRDT). To perform temperature explorations between –30C and +80C, at rates identical to those used for DSC and ranging from 0.1 K min^–1 to 10 K min^–1, a new set of X-ray sample-holders, temperature-controlled by Peltier effect, has been developed. It is shown that the three more stable polymorphic forms of CB were easily characterized by either X-ray diffraction or DSC, and existence of two -3L forms was confirmed. On the contrary, the more complex polymorphism of lard and AMF required combined examination by DSC and XRDT and the brightness of the synchrotron source for studies at the highest heating rates. Quantitative analysis of the long spacings of XRDT recordings is invaluable for interpretation of thermal events. For instance, it was found that the simultaneous formation of two polymorphic forms, of apparent long spacing of 34 and 42 å, at the onset of lard crystallization might explain the difficulty of its fractionation.Special thanks to Courtney P. Mudd (NIH, Bethesda) for his pertinent advice on the mounting and use of thermoelectric devices. The study of lard crystallization was initiated by Valerie Portalier and suggested by Jean-Luc Vendeuvre of CTSCCV (Maisons-Alfort). For the AMF part of this study, stearin was fractionated by ADRIA Normandie, while characterization of its thermal properties was performed as part of a research program funded by ARILAIT Recherches and the French Ministry of Research and Technology.     

Polymorphous transitions in cocoa butter</o:p>

Summary Large experimental evidence was collected on polymorphous transitions of triacyl glycerols (TAG) in cocoa butter by means of DSC investigations. The cooling treatment (in conditions close to those of the industrial practice) and the annealing temperature significantly affect the overall crystal fraction and the distribution of the various polymorphs. These data allowed a quantitative, although purely phenomenological, kinetic parameterization of polymorphous transitions of cocoa butter. The evaluation of the relevant kinetic constants and their dependence on the temperature allowed prediction of the yield in every polymorph after a given thermal history. Similar evidences were attained for cocoa liquor and dark chocolate where TAG are sided by other ingredients. These results can be the basis for an industrial exploitation.</o:p>     

A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter

This research aimed to reduce the variability on the data obtained from differential scanning calorimetric (DSC) analysis of the isothermal crystallization kinetics of cocoa butter.

To enable transformation of the DSC crystallization peak to a sigmoid crystallization curve, the DSC peak area has to be integrated. Usually, the start and end points of the crystallization peak are determined visually. The result of this visual determination appeared to be very much dependent on the operator, but also differed considerably when the same operator performed the integration several times. By proposing an objective calculation algorithm to determine the start and end points of integration, the variability caused by the operator during the integration procedure could be eliminated. Furthermore, sample preparation and the DSC heating protocol to melt the sample prior to crystallization were studied. Three heating protocols (65 °C for 15 min, 65 °C for 30 min and 80 °C for 15 min) were compared and it was shown that holding at 65 °C for 15 min was sufficient to eliminate any influence of sample history. Two different sample preparation procedures were compared and it appeared that a change in sample preparation procedure had a significant influence on the measured crystallization process. It is thus important to keep this method constant to eliminate the variability caused by it.     

Crystallization behavior and thermal properties of blends of poly(3-hydroxybutyate-co-3-valerate) and poly(1,2-propandiolcarbonate)

Crystallization behavior of blends of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and poly(1,2-propandiolcarbonate) (PR(CO₂)) has been investigated by polarized light microscopy (PLM). The spherulite growth rates (SGR) of all blends were faster than that of pure PHBV, and the spherulite growth rates of PHBV in the PHBV/PR(CO₂) blends reduced with increasing PR(CO₂) weight fraction. There are two melting peaks in both the pure PHBV and the PHBV/PR(CO₂) blends. The melting peak of PHBV/PR(CO₂) blends was reduced by lower temperature about 20K as compared to PHBV and the higher temperature melting peak was increased by about 10K in the blends.     

Interesterification of butter fat by lipase fromRhizopus niveus in cosurfactant-free microemulsion system

Butter fat was interesterified in a cosurfactant-free microemulsion system containing nonionic and ionic surfactants, using commercial lipase obtained fromRhizopus niveus, at different concentrations of surfactant mixtures and hydrophilic-lipophilic balance (HLB) values. The results indicated that the interesterification yield (IY) of lipasecatalyzed interesterified butter fat reached its maximum in the microemulsion system prepared with the surfactant mixture of HLB value of 9, followed by that of HLB value of 10. In addition, increasing concentrations of surfactant mixtures, from 3 to 6 mM, resulted by an increase in the IY. The interesterification of butter fat in the microemulsion prepared with 3 mM of surfactant mixture of HLB value of 10 showed a minimum hydrolytic activity. The results showed that the interesterified selected triacylglycerol molecules were enriched with the hypocholesterolemic fatty acid C18:l, originally located onsn-1,3 positions, on theirsn-2 positions; this fatty acid was favorably interchanged with the hypercholesterolemic fatty acid C16:0, originally located onsn-2 position. The results also indicated that the use of 6 mM of surfactant mixtures increased the acyl exchange reaction toward the long-chain saturated fatty acid C16:0 on the sn-2 position of triacylglycerol molecules.     

Crystallization,thermal behavior,and compatibility of poly(ethylene oxide)/poly(propylene oxide) blends

Isothermal and nonisothermal crystallization kinetics of different poly(ethylene oxide)/poly(propylene oxide) blends were investigated by means of differential scanning calorimetry (DSC). Glass transition temperature of quenched samples have also been reported. Phase morphologies and poly(ethylene oxide) spherulite growth rates were analyzed by polarizing light transmission microscopy. Results show morphological changes along with regime transitions of poly(ethylene oxide) crystal growth. Kinetic analyses of the data suggest that, although the blend behaves as a noncompatible, phase-separated system, there exists a certain degree of interaction between polymer chains. © 1996 John Wiley & Sons, Inc.     

Crystallization in PHB/DGEBA blends

Real‐time experiments using small‐angle X‐ray scattering and differential scanning calorimetry on blends of the semicrystalline polyester poly(3‐hydroxybutyrate) (PHB) and amorphous monomer epoxy DGEBA (diglycidyl ether of bisphenol A) were performed. Differences in the processes of melting and re‐crystallization were observed in blends relative to pure PHB. The results obtained in this study indicated that re‐crystallization is more important in blends with 50% DGEBA than in pure PHB. Moreover, segregation toward the interfibrillar region would facilitate re‐crystallization. © 2014 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2014 , 52, 882–886     

Gas-liquid chromatographic determination of milk fat and cocoa butter equivalents in milk chocolate: interlaboratory study

A collaborative trial was conducted to validate an analytical approach comprising method procedures for determination of milk fat and the detection and quantification of cocoa butter equivalents (CBEs) in milk chocolate. The whole approach is based on (1) comprehensive databases covering the triacylglycerol composition of a wide range of authentic milk fat, cocoa butter, and CBE samples and 947 gravimetrically prepared mixtures thereof; (2) the availability of a certified cocoa butter reference material for calibration; (3) an evaluation algorithm, which allows reliable quantitation of the milk fat content in chocolate; (4) a subsequent correction to take account of the triacylglycerols derived from milk fat; (5) mathematical expressions to detect the presence of CBEs in milk chocolate; and (6) a multivariate statistical formula to quantitate the amount of CBEs in milk chocolate. Twelve laboratories participated in the validation study. CBE admixtures were detected down to a level of 0.5 g CBE/100 g milk chocolate, without false-positive or -negative results. The applied quantitation model performed well at the statutory limit of 5% CBE addition to milk chocolate, with a prediction error of 0.7%, and HorRat values ranging from 0.8 to 1.5. The relative standard deviation for reproducibility (RSDR) values for quantitation of CBEs in analyses of chocolate fat solutions ranged from 2.2 to 3.8% and for analyses of real chocolate samples, from 4.1 to 4.7%, demonstrating that the whole approach, based solely on chocolate fat blends, is applicable to real milk chocolate samples.     

Crystallization and morphology of poly(vinylidene fluoride)/poly(3‐hydroxybutyrate) blends. III. Crystallization and phase diagram by differential scanning calorimetry

The crystallization of poly(vinylidene fluoride) (PVDF)/poly(3‐hydroxybutyrate) (PHB) blends was studied with differential scanning calorimetry, from which the phase diagram was derived. Strong miscibility was underlined by the large negative Flory–Huggins interaction parameter (?0.25). The crystallization of the blend components differed remarkably. Whereas PVDF always crystallized in the surroundings of a homogeneous melt, PHB crystallized in a volume that was confined by the already existing PVDF spherulites, partly in their surroundings and partly inside. Under isothermal conditions, PVDF usually crystallized regularly in three dimensions with predominant quench‐induced athermal nucleation. The Avrami exponent for PVDF dendritic spherulitic growth was, however, distinctly smaller than that for compact growth, and this revealed the two‐dimensional lamellar growth inside. This deviation from ideal Avrami behavior was caused by the development of compositional inhomogeneities as PVDF crystallization proceeded, and this decelerated the kinetics. PHB crystallized three‐dimensionally with mixed thermal and athermal nucleation outside the PVDF spherulites. Inside the PVDF spherulites, PHB crystallization proceeded in a fibrillar fashion with thermal nucleation; the growth front followed the amorphous paths inside the dendritic PVDF spherulites. The crystallization was faster than that in the melt of uncrystallized PVDF. Solid PVDF acts possibly heterogeneously nucleating, accelerating PHB crystallization. © 2004 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 43: 287–295, 2005     

Crystallization and equilibrium melting behavior of PBT/PETG blends

The results of studies of equilibrium melting point and crystallization behavior of PBT/PETG blends are reported for the first time. A single composition‐dependent glass‐transition temperature is observed in the DSC studies. The isothermal crystallization studies of the blends indicate retardation in crystallization rate as evidenced by the increase in crystallization half time. The retardation in crystallization rate has been attributed to the miscibility in the molten state and the hindrance to the diffusion of crystallizable units. This assumption is further supported by the composition dependence of the crystallization half time. A composition‐dependent melting point depression has been observed which has been attributed to the possible thermodynamic and morphological effects. The interaction parameter calculated by analyzing equilibrium melting point depression shows composition‐dependent negative values confirming the miscibility of the systems. These results are in good agreement with our earlier results on mechanical and dynamic mechanical properties of PBT/PETG blends. © 1999 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 37: 2439–2444, 1999     

Crystallization,melting behavior,and morphology of PP/Novolac blends

The crystallization, melting behavior, and morphology of Polypropylene (PP) and PP/Novolac blends were studied by scanning electron microscopy, wide angle X‐ray diffraction, differential scanning calorimetry, and polarized optical microscope. The results showed that the crystallization of PP in PP/Novolac blends was strongly influenced by crystallization temperature, particles size of Novolac, crosslinking, and compatibilizer maleic anhydride‐grafted PP. The Novolac resin could not only affect the crystal structure, but also acted as effective nucleating agents, accelerating the crystallization of PP in the PP/Novolac blends. And the smaller the Novolac particles were, the more effective were the nucleating agent for PP crystallization. Avrami equation was used to analyze the isothermal crystallization kinetics of PP and PP/Novolac blends. The influences of curing and compatibilizer on the crystallization behavior of PP were rather complicated. The crystallization thermodynamics were estimated using the Hoffman theory. The incorporation of cured Novolac and compatibilizer evidently decreased the chain folding energy of PP. © 2006 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 44: 3288–3303, 2006     

Morphology and crystallization behavior of poly(l‐lactide)/poly(butylene oxalate) blends

The isothermal crystallization of poly(l ‐lactide) (PLLA) in blends with poly(butylene oxalate) (PBOX) is investigated by time‐resolved small‐angle X‐ray scattering, differential scanning calorimetry, and optical microscopy. We focus on the temperatures at which only PLLA crystallizes while PBOX is amorphous. It is obtained that the addition of PBOX causes a reduction of the melting temperature of PLLA. The lamellar thickness of PLLA crystals decreases whereas the amorphous layer thickness increases with blend composition, suggesting the occurrence of the interlamellar incorporation upon the addition of PBOX. The crystal growth rate and morphology of PLLA/PBOX blends are analyzed by polarized optical microscopy. The spherulite growth rate of PLLA is found to increase with the addition of PBOX. Analysis of the isothermal crystallization in terms of the Lauritzen and Hoffman equation give the reduction of the fold surface free energy upon the addition of PBOX in PLLA, indicating that the mobility of the PLLA chains is significantly improved due to the presence of PBOX. © 2014 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2015 , 53, 192–202     

Crystallization and structure formation in polymer blends with strong intermodular interactions: blends of poly(ethylene oxide) and styrene-hydroxystyrene copolymers

Time-resolved synchrotron wide- and small-angle X-ray scattering experiments were used to investigate crystallization behavior and microstructure development of a nearly monodisperse poly(ethylene oxide) [PEO] (M_w = 53,500), and its melt-miscible blends with two fractionated styrene - hydroxystyrene random copolymers [SHS]. PEO crystallization rates decrease significantly in the presence of the melt-miscible SHS copolymers. All low and high molecular weight SHS blends exhibit a crystallization process at relatively short times characterized by large Avrami exponents (n), followed by a dominant process with n near that of neat PEO. A model for the crystallization of these blends is proposed.     

Crystallization behavior of dynamically cured polypropylene/epoxy blends

Dynamically cured polypropylene (PP)/epoxy blends compatibilized with maleic anhydride grafted PP were prepared by the curing of an epoxy resin during melt mixing with molten PP. The morphology and crystallization behavior of dynamically cured PP/epoxy blends were studied with scanning electron microscopy, differential scanning calorimetry, and polarized optical microscopy. Dynamically cured PP/epoxy blends, with the structure of epoxy particles finely dispersed in the PP matrix, were obtained, and the average diameter of the particles slightly increased with increasing epoxy resin content. In a study of the nonisothermal crystallization of PP and PP/epoxy blends, crystallization parameter analysis showed that epoxy particles could act as effective nucleating agents, accelerating the crystallization of the PP component in the PP/epoxy blends. The isothermal crystallization kinetics of PP and dynamically cured PP/epoxy blends were described by the Avrami equation. The results showed that the Avrami exponent of PP in the blends was higher than that of PP, and the crystallization rate was faster than that of PP. However, the crystallization rate decreased when the epoxy resin content was greater than 20 wt %. The crystallization thermodynamics of PP and dynamically cured PP/epoxy blends were studied according to the Hoffman theory. The chain folding energy for PP crystallization in dynamically cured PP/epoxy blends decreased with increasing epoxy resin content, and the minimum of the chain folding energy was observed at a 20 wt % epoxy resin content. The size of the PP spherulites in the blends was obviously smaller than that of PP. © 2004 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 42: 1181–1191, 2004     

Crystallization kinetical and morphological peculiarities in binary crystalline/crystalline polymer blends

A survey is presented on the crystallization kinetics and the morphology of miscible crystalline/crystalline polymer blends. There are only few corresponding systems. In them, however, a number of strange kinetic and structural phenomena can be observed: (i) spherulitic crystallization of the components side‐by‐side, (ii) “interpenetrating crystallization,” (iii) “interlocking spherulitic crystallization,” and (iv) “interfilling crystallization.” Cocrystallization is forbidden for crystallographic reasons. The blend partners grow instead in their own lamellar stacks, and mixed lamellar stacks are a seldom and questionable exception. They crystallize also usually stepwise and not simultaneously. Upon step crystallization, the crystallization of the second component is determined by its redistribution with crystallization of the former. Those composition inhomogeneities are an independent issue that arises also with the development of the morphology in crystalline/amorphous blends, and a corresponding survey is yielded, too. The blend poly (vinylidene fluoride)/poly‐β‐hydroxybutyrate is a convenient model system as it can show all of these morphological and kinetic features after suitable thermal treatment. Some of them are demonstrated in the present publication. © 2007 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 45: 1917–1931, 2007     

Crystallization kinetics and melting behavior of metallocene short‐chain branched polyethylene fractions

Metallocene polyethylene (mPE) fractions are recognized as being more homogeneous with respect to short‐chain branch (SCB) distribution as compared with unfractionated mPEs. Differential scanning calorimetry and polarized optical microscopy (POM) were used to study the influences of SCB content on the crystallization kinetics, melting behavior, and crystal morphology of four butyl‐branched mPE fractions. The parent mPE of the studied fractions was also investigated for comparative purposes. mPE fractions showed a much simpler crystallization behavior as compared with their parent mPE during the cooling experiments. The Ozawa equation was successfully used to analyze the nonisothermal crystallization kinetics of the fractions. The Ozawa exponent n decreased from about 3.5 to 2 as the temperature declined for each fraction, indicating the crystal‐growth geometry changed from three‐dimensional to two‐dimensional. For isothermal crystallization, the fraction with a lesser SCB content exhibited a higher crystallization temperature (T_c) window. The results from the Avrami equation analysis showed the exponent n values were around 3 (with minor variation), which implied that the crystal‐growth geometry is pseudo‐three‐dimensional. Both of the activation energies for nonisothermal and isothermal crystallization were determined for each fraction with Kissinger and Arrhenius‐type equations, respectively. Double melting peaks were observed for both nonisothermally or isothermally crystallized specimens. The high‐melting peak was confirmed induced via the annealing effect during heating scans. The Hoffman–Weeks plot was inapplicable in obtaining the equilibrium melting temperature (T_m°) for each fraction. The relationship between T_c and T_m for the fractions is approximately T_m = T_c (°C) + 8.3. The POM results indicated that the crystals of parent or fractions formed under cooling conditions did not exhibit the typical spherulitic morphology as a result of the high SCB content. © 2002 John Wiley & Sons, Inc. J Polym Sci Part B: Polym Phys 40: 325–337, 2002     

Phase behavior and structure formation in ternary blends: studies on blends of PVDF/PMMA/PVAC

The phase behavior of ternary blends was analyzed on the basis of the lattice approach. Both compatibilization and incompatibilization effects are predicted to occur depending on the relative magnitudes and the sign of the interaction parameters of the binary subsystems. Thermodynamic, structural and kinetic properties were investigated for a ternary model blend composed of poly(vinylidene fluoride), poly(methyl methacrylate) and poly(vinyl acetate). This particular ternary system is characterized by a specific symmertry with respect to the interactions in the binary subsystems. This symmetry affects both thermodynamic and structural properties. The experimentally determined interaction parameters were used to model the phase diagram on the basis of the lattice model: the theoretical phase diagram was found to be close to the experimental one. The crystallization processes were analyzed both for the binary and the ternary systems on the basis of a modified Turnbull–Fisher equation. The conclusions are that the properties of the ternary systems can be understood to a first approximation on the basis of those of the corresponding binary systems and the symmetry of the interactions.     

Eutectic crystallization and hydrogen bonding interactions in polymer/surfactant blends

The unusual eutectic crystallization behavior in the poly(ε‐caprolactone) (PCL) and 3‐pentadecylphonel (PDP) binary blends was investigated by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. A eutectic system was found with the eutectic composition at 60 wt % PDP and the eutectic melting temperature at 35 °C. The melting process of the blend at the eutectic composition was studied by in situ FTIR. The concurrence of the melting of PCL and PDP crystallites and the sequential formation of hydrogen bonding interaction between PDP molecules and PCL chains were traced. It was also found that a further increase in temperature above the eutectic melting temperature would impair the hydrogen bonding and increase the content of nonassociated phenol hydroxyl group. The semicrystalline morphology of blends affected by the composition was also investigated. © 2009 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 47: 1015–1023, 2009     

Examination of the correlation of butter spreadability and its fat conformation by DSC

Since the appearance of margarines and spreads on the market, they have been serious competitors with butter. One of the reasons for this was the false nutritional propaganda, but today butterfat has scientifically regained its actual nutritional evaluation. The main disadvantage of butter in comparison to other spreadable tallow is that it does not immediately spread as well when taken out of the refrigerator. One method of obtaining better cold-spreadability is appropriate cream ripening in which a different system known as the corpuscular colloid is created. Recent examinations were conducted during the winter, when the problem of spreadability of butter is the greatest. Simple cold ripening in accordance with the method used in our earlier EPR studies ripened the cream, and by heat-step ripening, then butter was produced from these materials. By deconvolutional analysis of the DSC curves it was established that butter made from the cream ripened by the heat-step method had three characteristic melting peaks as distinct from the two melting peaks of butter made from cold-ripened cream, and the temperature of the second melting peak for butter from heat-step cream was identical to the characteristic melting temperature for fat particles from earlier EPR spectroscope assays. In sum it can be stated that the DSC method clearly shows both the homogeneous and the particle structure characteristic of butter.     

Biodegradable poly(alkylene succinate) blends: Thermal behavior and miscibility study

New binary blends composed of poly(ethylene succinate) and poly(propylene succinate) or poly(ethylene succinate) and poly(butylene succinate) were prepared. Both PESu/PPSu and PESu/PBSu systems belong to semicrystalline/semicrystalline pairs. The miscibility and crystallization behavior was investigated using differential scanning calorimetry (DSC), wide angle X‐ray diffraction (WAXD), and polarizing light microscopy (PLM). Blends of PESu and PPSu exhibited a single composition dependent glass transition temperature over the entire range of composition, indicating that the system is miscible. The melting point depression of the high melting temperature component, PESu, was analyzed according to the Nishi‐Wang equation. A negative polymer–polymer interaction parameter was obtained, indicating that the blends are thermodynamically miscible in the melt. The two components crystallized sequentially when the blends were cooled rapidly to a low temperature. DSC traces of PESu/PBSu blends after quenching showed two distinct composition dependent glass transition temperatures between those of the neat polymers, showing that the polymers are partially miscible. The amorphous PESu/PBSu blends in the intermediate compositions showed three cold‐crystallization peaks, indicating the influence of mixing. The crystallization rates of PBSu were reduced and those of PESu were increased. WAXD showed reduced crystallinity and peak broadening in the patterns of the blends of intermediate compositions, while no spherulites could be detected by PLM. © 2005 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 44: 584–597, 2006