Stop-and-return DSC method to study fat crystallization

Differential scanning calorimeters have frequently been used to study the isothermal crystallization kinetics of fats and oils. In some circumstances (e.g. start of crystallization during cooling to the crystallization temperature, crystallization in emulsion) this straightforward approach is not applicable. This paper describes an indirect DSC method for determination of the crystallization kinetics under these ‘difficult’ circumstances. The principle is to stop the crystallization at different moments during the isothermal crystallization and raise the sample temperature. The amount of heat released is then used as a measure for the amount of crystallization and plotted as function of time. Combination of the stop-and-return method with the direct method may sometimes be used to save on measurement time. Stop-and-return experiments can furthermore be used to gain more insight in the crystallization mechanism based on the fact that different polymorphic forms and fractions have different melting temperatures.