Effect of static magnetic field on crystallization of triacylglycerols

The influence of the static magnetic field on crystallization of triacylglycerols (TAGs) has been studied. TAGs were melted and solidified under static magnetic field of 5 T with a superconductive magnet system. Polymorphic behavior of TAGs was examined by temperature modulated differential scanning calorimetry (TMDSC) and X-ray diffraction (XRD). Saturated mono-acid TAGs (PPP and SSS) had no change in crystallization under static magnetic field. The shorter was acyl chains of TAGs, the more sensitive to static magnetic field in saturated-unsaturated mixed-acid TAGs (PPO and SSO). Symmetrical type TAGs (POP and SOS) were more sensitive to static magnetic field rather than asymmetrical type of TAGs (POS). Much work is needed to clarify the mechanistic processes of the polymorphic crystallization under static magnetic field.