Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β′-crystal form in fats

The polymorphism of hydrogenated rapeseed oil with a low content of erucic acid was investigated by X-ray diffraction. The triglyceride composition in the hydrogenated oil was determined by a combination of gas chromatography and high-performance liquid chromatography. A characteristic feature of this oil is its rapid transition to the β-form. Possibilities of influencing the β′→ β transition are discussed. The addition of diglycerides appears to provide a means for delaying the β′rarr; β transition. Thus, 1,2-diglycerides show a strong stabilising effect on the β′ triglyceride crystals form, which is considered to be of technical interest.