The characterization of fat components becomes very useful for formulation of shortening, margarines and fat products due to their unique properties of plasticity, texture, solubility, and aeration. However, X-ray diffraction experiments on such materials are usually limited to a qualitative evaluation of the polymorphic properties based only on the characteristic d-spacing peak intensities. In this work, interesting results based on the Rietveld Method have supported both a Quantitative Phase Analysis and Degree of Crystallinity study on industrial and academic appealing samples, such as triacylglycerol standards, fully hydrogenated vegetable oils (hardfats) and cocoa butter. This useful approach to the area of oils and fats can provide valuable information about the polymorphism and its relationship to the application of lipid materials in food science and technology. Here, the discrimination between β and β’ polymorphs on samples made of mixtures or blended hardfats was attained, and the results have shown a relevant contrast in comparison to a purely qualitative approach. Assessment of amorphous content on cocoa butter samples was achieved by isolating its contribution from the total X-ray diffraction background via mathematical tools during the whole pattern fitting.

脂肪成分的表征由于其独特的可塑性，质地，溶解性和通气性，对于起酥油，人造黄油和脂肪产品的配制变得非常有用。但是，在这种材料上进行的X射线衍射实验通常仅限于仅基于特征d间隔峰强度对多态性进行定性评估。在这项工作中，基于Rietveld方法的有趣结果支持了对工业和学术上有吸引力的样品（如三酰基甘油标准品，完全氢化的植物油（硬脂）和可可脂）的定量相分析和结晶度研究。这种对油脂领域有用的方法可以提供有关多态性及其与脂质材料在食品科学和技术中的应用关系的有价值的信息。在这里，可以辨别出由混合物或混合硬脂制成的样品中的β和β'多晶型物，与纯定性方法相比，结果显示出相关的对比。可可脂样品中无定形含量的评估是通过在整个模式拟合过程中通过数学工具将其与总X射线衍射背景隔离开来而实现的。