Abstract Crystallization behavior of special fats has a crucial influence on their physical properties. A comparative study was carried out on the crystallization characteristics of physical blend- and interesterified blend-based fast-frozen special fats (PBSF and IBSF). The content of trisaturated TAGs (SSS) decreased from 27.3% for PBSF to 12.5% for IBSF. At 0–45 °C, the SFC of PBSF and IBSF varied from 60.2% to 16.3% and from 53.1% to 2.9%, respectively. XRD results indicated that PBSF and IBSF had β′ and β crystals with double chain length structures, but IBSF had more β′ crystal content. Isothermal and non-isothermal crystallization kinetics studied by pNMR and DSC revealed that the nucleation and growth mechanism of PBSF and IBSF was different during crystallization. For IBSF, there were a large amount of spherical crystals with small size present in the crystal network. However, rod-like crystals with big size were distributed throughout the crystal network of PBSF.

中文翻译：

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物理共混与酯交换共混特殊脂肪结晶行为的比较研究

摘要 特殊脂肪的结晶行为对其物理性质有重要影响。对基于物理混合和酯交换混合的速冻特种脂肪（PBSF 和 IBSF）的结晶特性进行了比较研究。三饱和 TAGs (SSS) 的含量从 PBSF 的 27.3% 下降到 IBSF 的 12.5%。在 0–45 °C 时，PBSF 和 IBSF 的 SFC 分别从 60.2% 到 16.3% 和从 53.1% 到 2.9% 不等。XRD结果表明PBSF和IBSF具有双链长结构的β'和β晶体，而IBSF的β'晶体含量更多。pNMR和DSC研究的等温和非等温结晶动力学表明，PBSF和IBSF在结晶过程中的成核和生长机制不同。对于 IBSF，晶体网络中存在大量小尺寸的球形晶体。然而，大尺寸的棒状晶体分布在整个PBSF的晶体网络中。