ABSTRACT
Food lipids, such as butter, margarine, cocoa butter, vegetable shortenings, and lard are widely used as functional ingredients in foods high in fat [1-8]. The primary role of fats in foods is to impart sensory attributes such as creaminess, mouthfeel, spreadability, melting profile, cohesiveness, and structure [3,4,7,9-12]. In many food applications, the fat component ex-
ists in a semisolid state, in the form of a fat crystal network [4,12-14].
