ABSTRACT
Long-chain compounds, such as fatty acids and their esters, may occur in different crystal forms, known as polymorphisms [1-4]. Fat polymorphism, therefore, de scribes phase changes and structural modifications of solid fat phase. The poly morphic fat forms differ in melting points, solubility, crystal morphology and network, rheology, etc. In particular, it is widely acknowledged that the habit of fat crystals is related to the polymorphic state [5]. This property significantly affects the physical and functional properties of food products such as solidliquid separation, rheology, and particle flow.
