| Hardness is an important assessment index of margarine, which directly affects the application properties of margarine. Post-hardening maybe occurs in palm oil-based margarine during storage. High content of 2-oleic -1,3-palmitic triglyceride（POP）in palm oil can slow the crystallization rate of margarine. With overquick cooling rate, unsuitable flow rate of emulsion and stirring rate, strong crystal network structure forms during the storage of margarine; sintering occurs as a result of post-crystallization and temperature fluctuation during storage, all of these can induce post-hardening of margarine. Besides, monoacylglycerols commonly used in margarine can stimulate post-hardening while diacylglycerols, phospholipids and sucrose esters can inhibit post-hardening. Common detection methods of margarine consistency were introduced, effects of components, process and storage conditions on post-hardness of margarine were reviewed, and measures for prevention of post-hardness were introduced to provide references for the processing and storage of margarine. |
