Triple chain length

Another intermediate form with triple chain-length structure, 8, was observed. The cause of complexity in the polymorphism of POP is still open to question. 

It is assumed that the crystallization behavior of milkfat is different between emulsion and bulk, and the lack of nucleation centers in the emulsion droplets may delay the nucleation, making less stable a form nucleated in the first. The occurrence of multiple forms of double-chain-length and triple-chain-length structures may be caused by segregated crystallization of multicomponent TAGs exhibiting complicated mixing behavior, but its details are open to fumre study. 

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