PBP and PSP promote β' form crystallization of palm oil, palm stearin, and a cocoa butter replacer

Abstract To precisely regulate the crystallization of lipids, an in‐depth understanding correlation between structures promoters and their functionalities is crucial. The effects 1,3‐dipalmitoyl‐2‐behenoyl‐glycerol (PBP) 1,3‐dipalmitoyl‐2‐stearoyl‐glycerol (PSP) on behavior palm oil, stearin, a cocoa butter replacer were investigated by differential scanning calorimetry, polarized light microscopy, X‐ray diffraction. chain‐length difference PSP PBP resulted in different thermally stable polymorphs. was stabilized β‐3L form, but β′‐2L form. addition significantly promoted nucleation led to earlier onset during cooling. After isothermal nonisothermal crystallization, increased melting temperatures oil decreased temperature since effectively β′ formation retarded β' β transformation. Due differences chain length subcell matching, stearin crystallizes via modes. Practical applications : have potential as β'‐form for plastic fats. This research indicated possibility regulating nanostructures fats structural design promoters.