| The physical properties of oils and oils rich foods (chocolate, ice cream, margarine, etc.) largely depend on the crystallization of fat. The addition of oil crystallization modifiers can affect the crystallization behavior of oils and change the texture of the products. Therefore, regulating crystallization of oils by adding modifiers can broaden their application in various products and processing.The effects of different modifiers such as monoglycerides, diglycerides, triglycerides, sucrose ester, polyglycerol fatty acid esters, phospholipids and inorganic substances on the crystallization of various substrate oils were reviewed, and the underlying crystallization mechanisms were summarized. The type and dosage of crystallization modifiers significantly affect the crystallization behavior of substrate oils. The matching between modifiers and the main triglycerides in substrate oils is the key to regulate the crystallization. To achieve precise regulation of oil crystallization, further research on the crystallization mechanism is needed. |
