Due to its hard consistency and low plasticity, palm stearin (PS) has limited industrial applications. As described in the literature, the addition of limonene to lipid systems has been shown to influence their crystallization pattern, such as by softening consistency and accelerating polymorphic transition. The objective of this study was to evaluate different concentrations of limonene (1–10%) added to PS, regarding its crystallization behavior. This study reports that limonene addition was able to reduce solid fat content (SFC) and consistency, and delayed crystallization, with more evidenced effects when the highest concentration of limonene was applied (10%). Microstructure and polymorphism were significantly affected by the highest concentrations (7.5% and 10%), tending to the formation of small crystals and their agglomeration, with acceleration of polymorphism. Blending this fat with limonene may broaden its application, considering softer options of PSs.

由于其坚硬的一致性和低的可塑性，棕榈硬脂精（PS）的工业应用受到限制。如文献中所述，柠檬烯在脂质系统中的添加已显示出影响其结晶模式的作用，例如通过软化稠度和加速多晶型转变。这项研究的目的是评估添加到PS中的柠檬烯的不同浓度（1-10％），以了解其结晶行为。这项研究报告说，加入柠檬烯可以降低固体脂肪含量（SFC）和稠度，并延迟结晶，当使用最高浓度的柠檬烯（10％）时，效果更明显。最高浓度（7.5％和10％）显着影响微观结构和多态性，从而倾向于形成小晶体及其团聚，随着多态性的加速。考虑到PS的较软选择，将这种脂肪与柠檬烯混合可以扩大其应用范围。