Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides

Jeroen Vereecken, Wouter Meeussen, Imogen Foubert, Ans Lesaffer, Johan Wouters, Koen Dewettinck

Research output: Contribution to journalArticlepeer-review


The crystallization and melting behaviour of pure monoglyceride standards and two types of commercial monoglycerides were analyzed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Firstly, a series of saturated monoglycerides, ranging from monolaurin to monobehenin, were analyzed by DSC using a specific temperature program to obtain a complete image of the crystallization behaviour and polymorphism. The different crystallization and melting peaks were characterized by wide angle X-ray diffraction (WAXD) and small angle X-ray scattering (SAXS). Three polymorphic forms (sub-α, α and β) could be discerned for the shorter chain length saturated monoglycerides, while a second sub-α polymorph was observed for the longer chain length samples. Secondly, unsaturated monoglyceride standards were analyzed using the same methodology. These results reveal a less complex behaviour with the occurrence of only one polymorph. Finally, the analysis of two commercial monoglycerides revealed the importance of minor components for the crystallization of unsaturated monoglycerides.

Original languageEnglish
Pages (from-to)1415-1425
Number of pages11
JournalFood research international
Issue number10
Publication statusPublished - 1 Dec 2009


  • Carbon number
  • Monoglycerides
  • Polymorphism
  • Saturated
  • Unsaturated


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