Polymorphism in Fats and Oils
Edible Oil and Fat Products: Chemistry, Properties, and Safety Aspects
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Polymorphism in Fats and Oils
Kiyotaka Sato,
Satoru Ueno,
Kiyotaka Sato
Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Japan
Search for more papers by this authorSatoru Ueno
Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Japan
Search for more papers by this authorKiyotaka Sato,
Satoru Ueno,
Kiyotaka Sato
Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Japan
Search for more papers by this authorSatoru Ueno
Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Japan
Search for more papers by this authorAbstract
This chapter reviews the polymorphism of principal triacylglycerols in single and binary mixture states. First, basic concepts of fat polymorphism, namely, thermal stability, subcell structure and chain length structure are explained together with phase equilibria of binary mixture systems. Then, polymorphic behavior of principal triacylglycerols are described. The phase behavior of the mixture systems of the principal TAGs is discussed with an emphasis of the influence of the polymorphism.
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