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Crystallization properties of triacylglycerols—a review
  
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KeyWord:triacylglycerols  crystallization  polymorphism  kinetics  X-ray diffraction
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ZHANG Lu,CHEN Jianchun，LI Xuehong  
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Abstract:
      The processing and working properties of oils and high-fat foods (chocolate, ice cream, margarine, etc.) were largely determined by the crystallization properties of triacylglycerols(TAGs). The researches and latest progress in crystal structure, crystallization behavior and crystallization characteristics of TAGs were reviewed. Methods and new techniques used in this area were introduced, especially those based on synchrotron radiation facilities (USAXS, SR-XRD, SR-μ-SAXD, SR-XRD and DSC coupling). The crystallization of TAGs monomer and phase behaviors of TAGs mixture systems were discussed. The development direction of TAGs crystallization characteristics was prospected from the aspects of crystallization, kinetics and interface characteristics.
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