Tailoring crystallization and physical properties of palm mid-fraction with sorbitan tristearate and sucrose stearate.

This paper addresses sorbitan and sucrose ester in physical transformations of palm mid-fraction (PMF). Both emulsifiers influenced the crystallization properties of PMF, mainly due to emulsifier solubility, which affects its ability to interfere with the kinetics of solution-mediated phase transformations. DSC results corroborate the polymorphism analysis, indicating that the mechanism and rate of phase transformation depend on the chemical structure and amount of each emulsifier.