Structure of crystalline fat droplets

In general, the a form is preferred over p form for SLN, firstly because BLI can be more readily incorporated in the less-dense crystals and, secondly, because the formation of the p form is associated with a change in droplet shape and subsequent gelation of the suspension (see below). The rate of polymorphic transformation in fine particles is  

In very fine droplets, the recrystalhzation event from less stable to more stable polymorphic form is often associated with a change in droplet shape from spherical to plate- 

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