Crystallization Properties of Vegetable Fats and Their Utilization in Foods

Abstract

Edible oils and fats can be broadly classified into liquid oils and solid fats. Solid fats are naturally found in animal fats and tropical plant oils such as palm oil and cocoa butter. Additionally, the processing technology of edible oils and fats can modify the molecular structure of triacylglycerols or constituent fatty acids to improve their physical properties, enabling the creation of oil and fat products with various characteristics. The crystallization properties of vegetable fats play a significant role in the deliciousness of foods. Examples include chocolate, whipped cream, and ice cream. This paper introduces the processing technology of vegetable fats and their use in various foods.