Abstract
In the solid state long-chain compounds frequently exist in more than one crystalline form and may consequently have more than one melting point. This property of polymorphism is of both scientific and technical interest. The understanding of this phenomenon is essential for the satisfactory blending and tempering of fat-containing materials such as cooking fats and confectionery which must attain a certain physical appearance during preparation and maintain this during storage. Problems of graininess in margarine and bloom in chocolate for example, are both related to polymorphic changes.
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© 1996 Springer Science+Business Media Dordrecht
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Gunstone, F.D. (1996). Physical properties. In: Fatty Acid and Lipid Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4131-8_6
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