ABSTRACT
It is important to control the melting and solidi—cation behavior of edible oils and fats for the production of fat-containing food products. The objective of this work is to develop a method to predict the melting range and solid phase composition of fats from their overall composition. Fats consist of triacylglycerols (TAGs), which show polymorphism in the solid phase. The polymorphic behavior is reviewed. The nomenclature for TAGs and groups of TAGs used in this work is explained. Existing methods for solid phase prediction are discussed.
