Properties of 2‐oleodipalmitin, 2‐elaidodipalmitin and some of their mixtures

Abstract

Abstract The glycerides 2‐oleodipalmitin (POP) and 2‐elaidodipalmitin (PEP) were synthesized and their melting behavior and dilatometric properties were determined. Three mixtures of POP with PEP were examined. Five polymorphs of POP and four of PEP were identified by x‐ray diffraction patterns. Rates of transformation of the lower melting polymorphs were, in general, quite rapid at temperatures just below their melting points. But transformation of unseeded POP to its highest melting form was slow and required several days at a temperature just below melting. Coefficients of expansion were determined for the highest melting polymorph and the liquid form of each triglyceride. Melting dilation was determined for the highest melting polymorph. Mixtures of POP with PEP exhibited different melting ranges depending on the tempering procedures and the composition, but even quickly‐solidified mixtures tempered without melting to the highest melting range as they were slowly heated over a period of 2 hr. Slow cooling from the melt essentially segregated the components.