Formation of granular crystals in margarine with excess amount of palm oil

Crystallization behavior of palm oil and tripalmitin (PPP) in a model margarine system was investigated. The model margarine was held in a programmable oven, heated to 5 degrees C for 12 h and then 20 degrees C for a further 12 h. After 3 weeks, the model margarine was evaluated by polarization microscopy. Granular crystals were observed in the margarine containing an excess amount of palm oil and PPP. The concentration of higher-melting fatty acids was higher in the crystals relative to the surroundings. Likewise, the presence of lower-melting fatty acids was lower in the crystals. The polymorphic structure of the margarine with excess palm oil and PPP was determined to be all beta' by X-RD spectra. The result suggested that the agglomeration of higher-melting point triglycerides (TAGs), such as PPP in this study, led to the formation of granular crystals in the margarine without beta polymorphic emergence.