Abstract
This review discusses the behavior of polymorphic crystallization of fats in bulk liquid, O/W emulsion droplets and in a gel state. The crystallization processes in the bulk liquid are rather simpler than those occurring in the complex fluid systems such as emulsion and gel states, basically influenced by the polymorphic structures, thermodynamic stability and kinetic factors. In this section, we first discuss the crystallization processes in the bulk liquid without external factors, then rather complicated crystallization phenomena in the emulsion and gel states will be considered.
