Solid Fat Research Articles

Impact of high‐intensity ultrasound, cooling rate, and storage temperature on physical properties and oil binding capacity in fully hydrogenated palm‐kernel lipid matrices

AbstractThe ability of a fat crystal network to entrap liquid oil is known as oil binding capacity (OBC) and is an imperative property in semi‐solid fats for use in confectionary, bakery, and snack products. Understanding the factors that increase the OBC of fats is crucial for developing fat‐based foods that are more resistant to unwanted oil migration. In this study, fully hydrogenated palm‐kernel based (FHPKO) lipid matrices were crystallized under different processing conditions to generate samples with a wide range of physical properties and OBC. Three dilutions were created by combining FHPKO with soybean oil (SBO)—75% FHPKO (containing 25% SBO), 50% FHPKO (50% SBO), and 20% FHPKO (80% SBO) and were crystallized at 33, 30, and 22°C; respectively. All the samples were crystallized using fast (FCR; 4.6°C/min) and slow (SCR; 0.1°C/min) cooling rates, as well as with (w) and without (wo) high‐intensity ultrasound (HIU; 20 kHz). These processing conditions resulted in four different sets of samples—FCR wo HIU, FCR w HIU, SCR wo HIU, SCR w HIU. Immediately after processing, the sample's hardness, solid fat content (SFC), viscoelasticity (G′, G″, δ), microstructure, melting behavior (Tpeak, enthalpy), and OBC using a centrifuge method (labeled OBCc) were analyzed. Samples were then stored at 22 and 5°C for 48 h and the aforementioned properties were measured again as well as OBC using a filter paper method (labeled OBCp). Results show that both OBCc and OBCp were positively correlated with the sample's SFC (rs = 0.912, p < 0.001; rs = 0.777, p < 0.001), storage moduli (G′) (rs = 0.674, p < 0.001; rs = 0.526, p = 0.017), hardness (rs = 0.793, p < 0.001; rs = 0.812, p < 0.001), enthalpy (rs = 0.842, p < 0.001; rs = 0.812, p < 0.001), and the number of crystals (rs = 0.655, p < 0.001; rs = 0.728, p < 0.001); respectively. While no correlation between OBCp and the sample's peak melting temperature and microstructure was recorded, a negative association between the sample's peak melting temperature (rs = −0.782, p < 0.001), phase angle (δ) (rs = −0.801, p < 0.001), and crystal diameter (rs = −0.470, p = 0.004) was documented for OBCc. These results suggest oil binding capacity of palm‐kernel based crystallized fats can be increased by formulating harder fats that are elastic, contain more crystals, and have higher SFC and enthalpy. Additionally, the FCR with HIU processing conditions was the most effective in increasing the OBC.

Beef tallow/high oleic sunflower oil shortenings produced by chemical interesterification optimized by response surface methodology (RSM): Effect of processing conditions on physical properties

AbstractResponse surface methodology (RSM) was used to obtain two shortenings (IEA and IEB) by chemical interesterification (CI) of beef tallow (BT) and high oleic sunflower oil (HOSFO) with melting points of 35.5°C and 38.5°C, higher OOO and SOO contents, and lower PPP, SOS, POS, and POP percentages than BT. The maximum percentage of HOSFO in the formulations and the optimum time, temperature, and catalyst concentrations to achieve the desired physicochemical properties for the shortenings were determined from the model. The shortenings were characterized, and the effects of processing and storage conditions were explored. HPLC/MS analysis showed that the mono and di‐unsaturated triacylglycerols (TAGs) had unsaturated fatty acids at the sn‐2 position. The changes in chemical composition due to the interesterification process were mostly differences in percentages more than in the type of TAGs present. IEA and IEB showed profiles of solid fat content versus temperature and G' values similar to those reported for soft and firm margarine, respectively. Under static cooling conditions, for BT, BA, BB, and IEB, the α‐form was the main polymorph, whereas the β′‐tendency increased with increasing temperature and slow cooling rate. IEA crystallized in the β′‐form between 20 and 32°C. Under dynamic cooling conditions, nucleation was impeded at fast cooling rate and promoted at slow rate as evidenced by induction times of crystallization. Interesterification decreased the MP, increased the β′ tendency that lasted at least 8 months at 25°C, and improved the nutritional value of shortening making them suitable as trans‐fat alternatives.

Impact of fat profile on the rheological and structural characteristics of cup cake

Fats are one of the main ingredients of cakes. The aim of this study is to evaluate the impact of palm-based fat (PBF), lauric-based fat (LBF), and sunflower oil (SFO) on the physicochemical, structural, and rheological properties of cakes. Also, the fatty acid profile (by GC) and the solid fat content (by NMR) were evaluated. The dispersion of fats and oil in the cake's structure was investigated by confocal laser scanning colorimetry (CLSM). The SFC profile showed initial crystallization during the cooling time at a constant temperature, starting with LBF > PBF > SFO respectively. The viscosity of treatments showed a shear-dependent behavior, and the elastic (G′) and viscous (G″) modulus of the batter increased by increasing the frequency. Moreover, the hardness, cohesiveness, springiness and chewiness of samples with different fats and oil has a type and time trend. The CLSM image revealed that the PBF-treated cake had more uniform structure in addition to well-distributed fat spots in the constant area. The studies showed that liquid oil cannot contribute to covering other ingredients to form a stable structure, while samples containing LBF and PBF are capable of surrounding all ingredients, which results in a higher-quality product.

Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride Oleogels.

Oleogelation is an alternative oil structuring route to formulate (semi-)solid fats with a reduced amount of saturated fats. Monoglycerides have been identified as effective gelators; however, their application potential can be limited due to challenges regarding mechanical strength and long-term stability. Therefore, the formulation of hybrid fat blends is a promising way to improve the functionality of oleogels. This research focuses on the interaction between mono- and triglycerides (MAGs and TAGs) in hybrid oleogels. A total gelator concentration of 10% (w/w) with changing MAGs-TAGs ratios (increase by 25% on a molar basis; M0-T100, M25-T75, M50-T50, M75-T25, M100-T0) was used. First, the oleogels were produced without shear to unravel the crystallization behavior (DSC, SAXS, WAXS). Next, the oleogels were crystallized with shear to assess the interactions between MAGs and TAGs on macroscale properties (rigidity, oil binding capacity) during storage of 1 day, 1 week, and 4 weeks. A clear distinction could be made between the MAG crystals and TAG crystals in the blends M50-T50 and M75-T25 based on WAXS, SAXS, and phase contrast microscopy. This indicates that both gelators crystallize separately. During the follow-up study of the dynamically produced samples, a synergistic effect was found for Dy-M50-T50 and Dy-M75-T25; however, it was not maintained upon storage. The initial rigidity of 2.4 × 104 Pa and 2.0 × 104 Pa decreased to 1.5 × 104 Pa and 1.0 × 104 Pa for Dy-M50-T50 and Dy-M75-T25, respectively.

Depiction of 2-oleic acid-1,3-saturated fatty acid triacylglycerols intended for cocoa butter equivalents from Rhodosporidium toruloides

Cocoa butter equivalent (CBE) serves as a viable substitute for cocoa butter (CB) in the confectionary industry. In this study, four types of CBE were produced via fermentation of Rhodosporidium toruloides and systematically characterized. Fatty acid analysis revealed similarities in both total and sn-2 fatty acid composition compared to cocoa butter. Specifically, palmitic acid, stearic acid and oleic acid constituted 87 % to 91 % of the total fatty acid, with palmitic acid predominating at the sn-2 position (80 %). Analysis of triacylglycerol species indicated that the combined proportion of POP, POSt, and StOSt was lower (50 %) than that found in cocoa butter. Solid fat content analysis showed that CBE were soft than cocoa butter. X-ray analysis confirmed that both CBE and CB predominantly exhibited the desired β crystal form. Additionally, spherical-shaped crystals were observed in CBE during polarized light microscopy analysis.

The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body

Trans and saturated fatty acids in dietary solid fats have negative effects on human health, such as chronic diseases, making the development of a fat substitute an urgent matter. The plant derived oil body-hazelnut oil body (HOB) as the oil droplets, and the hydrogel formed by xanthan gum (XG) and type B gelatin (GEL) as the outer layer were used to encapsulate HOB and construct the oleogel. The OBC, microstructure, and rheological results indicated that the XG-GEL formed a sponge-like, tightly packed three-dimensional network structure on the surface of HOB, effectively preventing oil leakage. The hazelnut oil body oleogel exhibited 100% OBC, excellent deformation resistance, and thixotropic recovery ability. FTIR spectroscopy results revealed that changes in the amide I, II, III, and A bands indicated the formation of hydrogen bonds, with pronounced hydrogen bonding occurring between the amino/hydroxyl groups of HOB and the hydroxyl/carboxyl groups of XG-GEL. Raman spectroscopy results suggested that HOB-XG-GEL likely exhibited stronger hydrophobic interactions, while XG-GEL had no significant impact on the unsaturation level, membrane composition, or lipid acyl chain disorder of HOB. XRD results showed a single broad diffraction peak at 2θ = 19.6°, corresponding to π-π stacking interactions between HOB and XG-GEL. Interfacial characterization and zeta potential results demonstrated that HOB-XG-GEL had stronger surface activity and electrostatic repulsion. XRD and DSC results confirmed that the hazelnut oil body oleogel displayed an amorphous structure and good thermal stability. This study provides a new strategy for fabricating oil bodies to produce edible oleogels instead of solid fats.

Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes

Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes

Evaluation of soybean oil-wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids.

Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW-oleogel-based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax-oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW-whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel-based aerosol whipped cream using liquid vegetable oil.

Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production

Pickering high internal phase emulsions (HIPEs) show promise for solid fat replacement and nutrient delivery, but the availability of safe and easily accessible food-borne particulate emulsifiers is a bottleneck limiting their practical application. In this study, the feasibility of using sesame meal as an emulsifier for the construction of sunflower oil-based Pickering HIPEs was evaluated. These HIPEs were then characterized in terms of their microstructural and mechanical properties, and utilized as a substitute for butter in cake production. Results showed that sesame meal is rich in protein, and has a particle size (median diameter, 46.40 ± 0.83 μm), and wettability that makes it suitable for use as an emulsifier. It stabilized O/W type Pickering HIPEs formulated with sunflower oil with a volume fraction of up to 80 %. The mechanical properties of these Pickering HIPEs were positively correlated with the concentration of sesame meal. Sunflower oil-based HIPEs prepared from sesame meal can partially replace butter for cake preparation when φ = 80 % and c = 9.0 %, and enhance the internal pore structure of cake when butter substitution (Wb) ≤ 30 %. This provides a new way to use sesame meal and new type of food-grade Pickering HIPEs.

Effects of interesterification with solid base catalyst on physicochemical properties of lard and high-oleic sunflower oil blends

Interesterified blends of lard (LA) and high-oleic sunflower oil (HOSO) were prepared by using a self-synthesized solid base catalyst (K2CO3/GCN). The effect of interesterification on the physicochemical properties of blends was investigated by analyzing the triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), thermal properties, crystal polymorphism, and micromorphology. The results proved that interesterification significantly modified the physicochemical properties of the blends. The interesterified products had lower SMPs and steeper SFC curves than the individuals. The interesterified product (CIE-5:5) had the widest plastic range (5.7-18.6°C), and its increase rate of OPO and OPL total content was up to 38%. The differential scanning calorimetry melting and cooling thermograms showed an obvious change after interesterification. These changes were mostly due to the alternations in TAG compositions. The wide-angle X-ray diffraction results indicated that the crystal form of blends transformed from β′ to β-form after interesterification. Because of the transformation of crystal polymorphism, the micromorphology of interesterified blends differed greatly from the physical blends at the same ratio. The changes in crystal morphology are beneficial for the application of LA-HOSO blends. This work provides an alternative option for extending the use of native lard and high-oleic sunflower oil.

Preparation of a trans-free fat blend to substitute partially hydrogenated oil

Partially hydrogenated oil (PHO) possesses a mild flavor and exceptional processing characteristics, making it historically the primary choice for creamer. The discovery of health problems of trans fatty acids has accelerated the development of alternative fats. This study aimed to develop an optimal PHO alternative fat by physical blending. Based on the correlation between physicochemical properties and sensory attributes, soybean oil, fully hydrogenated palm kernel oil, and fully hydrogenated soybean oil (45/45/10, w/w/w) were selected to make the alternative fat. The fat blend exhibited a solid fat content (SFC) curve identical to PHO, along with similar melting crystallization behavior, crystal nucleation pattern and growth mode, viscosity (705 mPa∙s), and taste profile. Pearson correlation analysis was used to further clarify the correlation between properties and tastes. The result showed that the SFCs and fatty acids compositions have strong correlations with tastes. It provides a reference scheme for preparing fats with ideal tastes.

Development and evaluation of a novel margarine using starch hydrogel combined edible wax oleogel bigels

With heightened health awareness and regulatory guidelines, consumer preferences have shifted towards low/no saturated fat food products. Bigel has emerged as a viable solution for replacing saturated fat. In this study, a system based on bigel was developed using a potato starch-based hydrogel and a walnut oil/candelilla wax-based oleogel, and its quality characteristics including sensory properties, texture, rheology, crystal structure, solid fat content (SFC), and distribution uniformity of bigel were evaluated. The results indicated that the optimum ratio of oleogel (oil/wax=25) to hydrogel (distilled water/starch=30) for the prepared bigel-based margarine was 2:1 (w/w). The melting point of the bigel-based margarine ranged from 36.23±1.966 °C to 44.53±0.503 °C, with good plasticity, hardness, good thixotropy recovery and viscosity properties. The content of SFC was lower than 4%, the major crystal types were β and β' polycrystalline and possessed a good homogeneity. Generally, the preparation of nutritious and healthy margarine based on bigel is practicable. This research may provide a theoretical basis and also focus on the practical development and application of novel lower-temperature spreadable margarines.

Oleogels loaded with lycopene structured using Zein/EGCG/Ca2+ complexes: Preparation, characterization and potential application

Oleogels have attracted considerable attention due to their excellent viscoelasticity and high content of polyunsaturated fatty acid. This study explored the potential of Zein/(−)-epigallocatechin-3-gallate/Ca2+ complexes oleogels loaded with lycopene as potential substitute for solid fats in biscuit formulations. Utilizing an emulsion-templated method, oleogels were prepared and characterized for visual appearance, droplet size, microstructure, and rheological properties. The incorporation of lycopene indicated a dose-dependent effect on these characteristics, achieving optimal properties at a concentration of 0.3 mg/mL. At this concentration, oleogels exhibited higher encapsulation efficiency (> 90 %), lower oil loss (< 2 %), and denser network structures. Rheological analysis highlighted the shear-thinning behavior, gel-like structure, and thixotropic recovery of oleogels. Substituting of margarine with lycopene-loaded oleogels in biscuits yielded products with regular appearance, uniform color, and potential health benefits, demonstrating the viability of these oleogels as a healthier alternative to traditional solid fats in baking.

Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization

Due to the adverse health effects associated with saturated and trans fats, novel oleogels based on egg yolk low-density lipoprotein (LDL) and pectin (PE) as solid fat substitutes were developed using the emulsion-template method. This method involves structuring an oil-in-water emulsion with LDL and PE, followed by evaporation of the aqueous phase, resulting in the entrapment of liquid oil within a crystal network. In addition, the methodology evaluated the impacts of pH and PE/LDL mass ratio on the microstructure, physicochemical properties, and stability of the prepared emulsions and their corresponding oleogels. The PE/LDL complex-based emulsions exhibited small droplet size (9.95 and 9.67 μm), pronounced gel-like structure, and high viscosity and stability at optimum pH (6.0) and PE/LDL ratio (1:5), respectively. FTIR results emphasized that electrostatic interactions played more significant roles than hydrogen bonding in the interactions between the carboxyl group of PE and the amino group of LDL. Besides, the oleogels, based on LDL/PE-stabilized emulsions, showed a unique crystal structure and moderate rheological and textural properties, resulting in an increased oil-binding capacity of 83.74%. In conclusion, the unique aspect of this study was the combination of these biopolymers, which could have great potential for creating oleogels from edible oils using an emulsion-templated method. Thereby, these results could provide a novel approach for producing high-quality oleogels from LDL and PE for food applications.

Quantifying rheology and texture of chocolate products with oleogels using fractional calculus

Oleogels, a novel technology for structuring fats, show great potential for partially or completely replacing solid fats in chocolate products containing unhealthy saturated fatty acids. However, how to maintain similar rheological properties and sensory texture attributes is a major challenge. Given the lack of a concise and effective mathematical framework, simulating the rheological response and quantifying the textural parameters of the hybrid oleogel-dispersed chocolate products, is complicated. In this work, the rheological power law behavior of hybrid oleogel-dispersed chocolate products is accurately captured by using a fractional constitutive mathematical framework with few constitutive parameters. The sensory texture parameter firmness is quantified on the basis of creep response. The rheological response and firmness index are linked together on the basis of the fractional derivative model. This work helps provide heuristic insights into the structure-texture engineering of this food type. Such insights may, in turn, guide the formulation and design of food products.

Fabrication and characterization of starch-based bigels under phase control: Structural, physicochemical and 3D printing properties

Edible bigels are being developed to replace plastic fats in the food industry due to their ability to form semi-solids with controllable properties. In this study, biopolymer hydrogels were formed using modified corn starch with chitosan, betaine, and vanillin, whereas oleogels were formed from insect wax in soybean oil. The impact of varying the hydrogel-to-oleogel ratio on the properties of bigels was then examined. The rheological, oil-binding capacity (OBC), water-oil distribution, structural, and 3D printing characteristics of the bigels were evaluated. Higher hydrogel-to-oleogel ratios resulted in improved rheological properties of bigels. Hydrogen bonding, electrostatic interactions, and covalent Schiff base bonds played an important role in the formation and properties of the hydrogels. In contrast, the mechanical strength of the oleogels was mainly attributed to van der Waals attraction between the insect wax crystals. The optimized bigels had good OBC and mechanical strength. Furthermore, increasing the hydrogel-to-oleogel ratio induced a transition from W/O to O/W type structure in the bigels. A study of the potential application of the bigels as edible inks showed that bigels with a high hydrogel-to-oleogel ratio had better 3D printing characteristics. The findings of this study suggest that bigels can be successfully used as solid fat substitutes.

Construction of foam-templated Antarctic krill oil oleogel based on pea protein fibril and ι-carrageenan

Edible plant-based oleogels with zero trans-fat are promising solid fat substitutes. In this study, Antarctic krill oil (AKO) oleogels prepared from pea protein fibril (PPF) and ι-carrageenan (CG) by foam-templated method were developed for the first time. The modulation of the ratio of PPF and CG concentration on the structure and properties of foam, cryogel and oleogel was investigated and the potential formation mechanism of the foam-templated oleogel was explained. The results demonstrated that the addition of CG significantly decreased the foam size and enhanced the foam stability. The oil absorption and oil holding ability of the dense and reticular porous structure of the cryogel was demonstrated. Fourier infrared spectroscopy confirmed the interaction between PPF and CG involved in the formation of cryogels. With the addition of CG, the network structure and mechanical strength of the cryogel were reinforced, leading to more compact pores and higher capillary suction, which was appropriate for the establishment of good viscoelastic semi-solid oleogels. In addition, the oleogel was effective in masking the fishy odor of AKO. The significance of this study lies in its provision of a novel approach to the preparation of the foam-templated oleogel with PPF and CG as the oleogelators.

Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic

In this work, a soybean protein isolate (SPI)/polysaccharide microgel particle reconstructed emulsion gels (MPEG) were fabricated through heat-induced gel (HG)–microgel particle–transglutaminase (TG) induced gel process in the presence of four polysaccharides (κ-carrageenan, κC; konjac glucomannan, KGM; high-acyl gellan, HA and xanthan gum, XG). HG exhibited a higher springiness than that of pig back fat (PBF) regardless of polysaccharide type and concentration. After forming MPEG, the springiness was significantly lowered at ≥0.6 % κC, which made MPEG exhibit similar springiness of PBF; while SPI/KGM, SPI/XG and SPI/HA systems failed to regulate the springiness property. Rheological behavior revealed the loss in elasticity, the increase in the plastic deformation of SPI/κC MPEG, while KGM, XG and HA systems still exhibited elasticity dominated rheological properties. Compared with KGM, XG, the presence of excess κC and HA disturbed the continuous protein network structure, resulting to the aggregation of microgel particles and oil droplets. Disulfide bonds and hydrophobic interactions mainly contributed to the formation of MPEG, while the addition of κC weakened the contribution of them, which was not conducive to the formation of gel network. This study provides a guidance on the development of solid fat mimetic based on the microgel particle emulsion gels.

Enzymatic synthesis of structured lipids rich in α‐linolenic acid: impacts of triacylglycerol profile on physicochemical characteristics

SummaryMedium‐ and long‐chain triacylglycerols rich in α‐linolenic acid (ALA‐MLCT) are a kind of functional structural lipids that provide ω‐3 fatty acid and faster energy supply to human body. To improve the functional and nutritional properties of vegetable oils, we proposed an effective strategy for the synthesis of ALA‐MLCT by enzymatic interesterification of coconut oil and flaxseed oil. Lipase UM1 exhibited the highest interesterification activity compared with commercial Lipozyme RM IM, Lipozyme TL IM and Novozym 435. MLCT (76.59%) and ALA‐MLCT (45.03%) were obtained under the optimum reaction conditions: substrate molar ratio (coconut oil/flaxseed oil) 1:1, temperature 40 °C, Lipase UM1 loading 25 U g‑1. Furthermore, we identified 14 characteristic triacylglycerols molecules between enzymatic interesterification and physical blend by orthogonal partial least squares‐discrimination analysis (OPLS‐DA) model. The content of triunsaturated type triacylglycerols in enzymatic interesterification product (11.29%) was lower than that of physical blend (36.25%). Enzymatic interesterification product had lower solid fat content and 2.44 times oxidative stability than physical blend. These findings provide an effective strategy for the synthesis of functional ALA‐MLCT and advance the understanding of the relationship between triacylglycerols composition and physicochemical characteristics.

Composition, thermal, and microstructural characteristics of mutton tallows in comparison with beef tallows

AbstractThe composition, thermal properties, and microstructure of some mutton tallows (MTs), such as sheep tallow (ST), goat tallow (GT), and sheep tail tallow (STT), were investigated and compared with those of beef tallow (BT). The results showed that the fatty acids (FAs) in the MTs were dominated by oleic, stearic, and palmitic acids, which were similar to those of BTs; also there were some natural trans and odd‐carbon FAs occurred in these tallows. Comparison with STs, GTs, and BTs, STT had higher triunsaturated and diunsaturated‐monosaturated triacylglycerols (TAGs) and lower monounsaturated‐disaturated and trisaturated TAGs. Solid fat content (SFC) profile of STT was different those of STs, GTs, and BTs, whereas STs, GTs, and BTs had similar SFC profiles. In the range of 0–50°C, STT had a lower SFC compared with STs, GTs, and BTs at a given temperature. DSC results showed that MTs had melting and crystallization curves similar to BTs; and the GT, ST, and BT had higher melting and crystallization temperatures than STT. All MT and BTs crystals are β′ form; there also exists certain β form. The microscopic morphology of the STT was radial spherical aggregates, and those of other MT and BTs were consisted of radial inner core and low density outer halo area.Practical Application: The results of SFC, microstructure, and morphology indicated mutton tallows containing the desired crystal form and crystal morphology could be used as shortening base fats. The research can provide a theoretical basis for expanding the application of mutton tallows in food industry.