Polymorphism in fats, molecular aspects

Sato, K. 2001. Molecular aspects in fat polymorphism. In, Crystallization and Solidification Properties of Lipids (N. Widlak, R. Hartel, S. Narine, eds.), pp. 33-48, AOCS Press, Champaign, IL. 

In this chapter, molecular factors affecting structural behavior of fat polymorphism are discussed in terms of internal influences of the TAG molecules. In particular, the influences of fatty acid compositions and their positions connected to glycerol carbons on the polymorphism of fat crystals are of primary concern. It has been known that the fats with simple and symmetric fatty acid compositions tend to exhibit typical oc, P, and P forms, whereas those with asymmetric mixed-acid moieties often make the P form more stable (1,9). In the mixed-acid TAG containing unsaturated fatty acid moieties, the number and conformation of the double bond, cis or trans, give rise to remarkable influences on the polymorphic structures (10-12). The TAG containing different saturated fatty acids with different chain-lengths also revealed quite diversified polymorphism (13-15). Therefore, it may be worthwhile now to discuss the molecular aspects of the polymorphism of fats. This consideration may also be a prerequisite for molecular design of structured fats, in combination with nutritional and metabolic properties. 

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