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.

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Effects of fat crystals on the emulsion quality are of fundamental and commercial importance in cosmetic, pharmaceutical and food production. In most of food emulsions, the thick layer of adsorbed proteins interacts with fat crystals at oil droplet surfaces, making it difficult to understand correctly the role of fat crystals in emulsion stability. In this review, the effects of fat crystals on the stability of creams were discussed mainly based on our results, particularly emphasizing on the interaction of fat crystals with proteins and emulsifiers. The interaction between fat crystals and proteins at oil droplet surfaces in creams were investigated using various techniques such as NMR, ESR and oscillation rheometry, etc. From these data, I suggested the mechanism whereby fat crystals in oil droplets affected the adsorption and conformation of proteins at oil droplet surfaces thereby decreasing the stability of creams. I also pointed out that emulsifiers such as organic acid ester of monoglyceride or lecithin could modify destabilization behavior of creams induced by fat crystals. Accumulation of data about the interaction of fat crystals with other components at oil droplet surfaces is essential for controlling quality of commercial food emulsions.

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With the aim of developing new drugs, new technologies such as genomic research, combinatory chemistry and so on are useful for the screening and synthesizing of new compounds. The tendency of the new compounds shows sparingly water-soluble character. So it is necessary to use new device or high technology for the formulation using such compounds.
The technology of lipids sphere is used for the improvement of bioavailability, for controlled release and targeting of moderately water-soluble drugs. However, lipids sphere has many problems such as physical stability, amounts of enclosed drug, handling and so on.
In this paper, we explain the properties of lipid spheres, and our new studies about (1) stability of nano-emulsion in heating process, (2) controlled release from nano-emulsion, (3) lording capacity of drug in nano-emulsion.

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