Temperature-induced phase change in a fat. A study by electron spin resonance.

Electron Spin Resonance, Differential Scanning Calorimetry and rheological techniques have been used to study the physical changes induced by temperature in lard and in the solid and liquid fractions obtained by fractionation of lard at 15 C. The mobilization process of a C18 fatty acid nitroxide derivative dispersed in the molten fat has been observed in the temperature range -50 to +70C. The mobilization of the probe seemed to be concomitant with the melting of the low melting point glycerides. Above this temperature, all the probes were in the liquid phase and their mobility reflected the viscosity of their liquid environment, or the viscosity of the bulk fat when crystal was no longer present. Probe mobility was temperature dependent, and it was identical for the three fats at the same temperature, despite their different triglyceride compositions.