Data from: Effect of Chemical Composition of Fat on Crystallization Behavior and Thermodynamic Parameters

Three methods were used to measure λ: (a) through solid fat content (SFC) versus time (discrete method), (b) fitting SFC versus time to the Gompertz equation, and (c) using Differential Scanning Calorimetry (DSC). λ of crystallization was then used to calculate activation free energies of crystallization (ΔGc).

The Gompertz equation showed the most consistent data, hence the best method for crystallization analysis. When measuring SFC as a function of time Tc for IESBO ranged from 30°C to 37°C and FHPKO ranged from 31°C to 36.5°C, while for IEPO, Tc was between 24°C and 29.5°C. For IESBO, Gompertz fitting resulted in λ = 0.23 min (Tc = 30°C, with ΔGc = 10.3 KJ/mol) and λ = 34.7 min (Tc = 37°C, with ΔGc = 21.5 KJ/mol). Higher λ was observed for FHPKO at a similar temperature of Tc = 31°C (λ = 5 min) but lower ΔGc of 2.8 KJ/mol.