Polymorphic crystallization and transformation pathways of 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (PPO) during a liquid–solid-liquid journey

products relates directly to their textural and melting properties. In this work, we analyzed the polymorphic crystallization

and transformation behavior of 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (PPO), a widespread TAG in edible fats and oils, during

the application dynamic thermal treatments of cooling and heating. By implementing calorimetric, X-ray diffraction,

and microscopy techniques, we mapped the polymorphic occurrence and the polymorphic transformation pathways of PPO

as a function of the rate of thermal treatments. The results obtained were later compared to that reported for diverse TAGs

in previous studies. Despite the overall crystallization and transformation behavior of PPO following a similar trend to other

TAGs close in fatty acid composition, we can highlight the much lower influence of varying cooling and heating conditions

on the crystallization properties of this TAG. In more detail, crystalline forms of low stability were generally promoted

during crystallization, whereas transformations occurred always through the melt independently of the heating conditions.

One may expect this behavior to influence the industrial processing and final properties of food products based on edible

fats containing PPO.