Lipid Crystals Research Articles

Induction Periods for Lipid Crystallization of Various Vegetable Oils.

The induction period for crystallization, defined as the time required to crystallize, was discussed during isothermal storage at -5 to -45°C for various vegetable oils; olive, safflower, rapeseed, corn, rice bran, soybean, and linseed oils. The induction periods, largely dependent on the oil type and storage temperature, were classified into two groups. The induction periods of corn, rice bran, soybean, and linseed oils were monotonically shortened as the storage temperature decreased. On the other hand, the induction periods for rapeseed, olive, safflower oils and the mixtures of rapeseed and soybean oils, and of olive and safflower oils did not simply change or elongate with a decrease in storage temperature. The induction periods could be formulated using two parameters. One was an expected value of the melting point of the oil, which was calculated from its fatty acid composition. The other was a molar fraction of triacylglycerol composed of the same fatty acids in the oil. The crystallization and melting processes of the oils under nonisothermal conditions were also analyzed by differential scanning calorimetry (DSC). It was suggested that the induction period was also predictable from the peak shape, peak number, onset temperature, and peak area in the DSC curve of the oil during the crystallization process.

Crystallization of Femtoliter Surface Droplet Arrays Revealed by Synchrotron Small-Angle X-ray Scattering.

The crystallization of oil droplets is critical in the processing and storage of lipid-based food and pharmaceutical products. Arrays of femtoliter droplets on a surface offer a unique opportunity to study surfactant-free colloidlike systems. In this work, the crystal growth process in these confined droplets was followed by cooling a model lipid (trimyristin) from a liquid state utilizing synchrotron small-angle X-ray scattering (SAXS). The measurements by SAXS demonstrated a reduced crystallization rate and a greater degree of supercooling required to trigger lipid crystallization in droplets compared to those of bulk lipids. These results suggest that surface droplets crystallize in a stochastic manner. Interestingly, the crystallization rate is slower for larger femtoliter droplets, which may be explained by the onset of crystallization from the three-phase contact line. The larger surface nanodroplets exhibit a smaller ratio of droplet volume to the length of three-phase contact line and hence a slower crystallization rate.

Lipid Droplet Phase Transition in Freezing Cat Embryos and Oocytes Probed by Raman Spectroscopy

Embryo and oocyte cryopreservation is a widely used technology for cryopreservation of genetic resources. One limitation of cryopreservation is the low tolerance to freezing observed for oocytes and embryos rich in lipid droplets. We apply Raman spectroscopy to investigate freezing of lipid droplets inside cumulus-oocyte complexes, mature oocytes, and early embryos of a domestic cat. Raman spectroscopy allows one to characterize the degree of lipid unsaturation, the lipid phase transition from the liquid-like disordered to solid-like ordered state, and the triglyceride polymorphic state. For all cells examined, the average degree of lipid unsaturation is estimated as ∼1.3 (with ±20% deviation) double bonds per acyl chain. The onset of the lipid phase transition occurs in a temperature range from −10 to +4°C and does not depend on the cell type. Lipid droplets in cumulus-oocyte complexes are found to undergo abrupt lipid crystallization shifted in temperature from the ordering of the lipid conformational state. In the case of mature oocytes and early embryos obtained in vitro, the lipid crystallization is broadened. In the frozen state, lipid droplets inside cumulus-oocyte complexes have a higher content of triglyceride polymorphic β and β′ phases than estimated for mature oocytes and early embryos. For the first time, to our knowledge, the temperature evolution of the phase state of lipid droplets is examined. Raman spectroscopy is proved to be a promising tool for in situ monitoring of the lipid phase state in a single embryo/oocyte during its freezing.

Measuring Temperature Induced Phase Change Kinetics in Subcutaneous Adipose Tissues Using Near Infrared Spectroscopy, MR Imaging and Spectroscopy and OCT

Monitoring phase transition in adipose tissue and formation of lipid crystals is important in Cryo-procedures such as Selective Cryolipolysis (SC). We exploited a Near-Infrared Spectroscopy (NIRS) method to monitor the onset of fat phase transition (freezing/melting) in human abdominal adipose tissue. The changes in optical scattering were compared to Differential Scanning Calorimetry (DSC) measurements as the gold standard method for measuring phase transition. For some samples, concurrent in vitro measurements of optical scattering using NIRS and the MR signal parameters (T2*) as well as spectral parameters using MR Spectroscopy were performed in a 3 T MR scanner during a cooling/heating cycle. To further investigate phase-transition in adipose tissue in microscopic level, an identical cooling/heating procedure was replicated on a small piece of fat harvested from the same tissue while being imaged under Optical Coherence Tomography (OCT). For all methods, their relationship with temperature shows inflexions in a narrow range, characteristic of lipid phase transition. In particular, the good agreement between DSC and Optical measurements suggests that such NIRS methods can be used to improve dosimetry and to minimize variations of clinical outcome for cryo-procedures.

In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases

Double emulsions may be able to protect and release in a controlled manner bioactive compounds during digestion of food matrices. It was hypothesized that the physical state and solid content in the inner phases of water-in-oil-in-water (W1/O/W2) emulsions may affect the overall stability and the release behavior of bioactives during in vitro digestion. Therefore, hydrophobic (phytosterols or Vitamin D3) and hydrophilic (Vitamin B12) molecules were incorporated in double emulsions prepared either with a liquid (soybean oil – SO) or oil-fat gel (soybean oil+trimyristin – STO) lipid phase and liquid internal aqueous phase. In addition, the impact of a gelled inner aqueous phase was studied, using high methoxyl pectin. W1/O/W2 emulsions were prepared with polyglycerol polyricinoleate (PGPR) and sodium caseinate as emulsifiers. After the 30min in vitro gastric stage, all double emulsions showed no significant change in size. Lipid crystals were visible in the STO emulsions. Fat crystallization, and the formation of an oil fat gel, led to coalescence of the inner aqueous droplets. The inner aqueous droplets were no longer visible by confocal microscopy after the initial stages of 2h in vitro duodenal digestion. Fat crystals and droplets of non-spherical shape were also noted in the STO double emulsions up to 25min of in vitro duodenal stage. Overall, the STO emulsions had a higher extent of free fatty acid release and consequent bioactive transfer compared to the SO emulsions. The presence of the medium chain fatty acids (from trimyristin), in addition to the surface-to-core distribution of the hydrophobic bioactives within the oil droplet were key factors in lipid digestibility and bioactive release. The STO and SO samples did not differ in terms of the release of the hydrophilic molecule, vitamin B12, over time. On the other hand, there was a significant increase in the stability of the inner water phase, after gastric digestion, when this phase was gelled with high methoxyl pectin. This work demonstrated that the physical properties of the different internal phases of W1/O/W2 influenced lipid digestion and bioactive transfer kinetics during in vitro digestion.

High hydrostatic pressure induced changes on palm stearin emulsions

Emulsions are thermodynamically unstable systems formed through blending of two immiscible fluids. Recent studies have shown that High Hydrostatic Pressure (HHP) can initiate or accelerate lipid crystallization in emulsions. In this study, the effect of HHP on lipid crystallization was examined. Emulsion samples were prepared with palm stearin (PS) as the oil phase and sodium caseinate (SC) as the emulsifier and they were pressurized at 100 and 500 MPa at 10, 20 and 40 °C for 15 min. In order to determine the crystal structure of the emulsions, differential scanning calorimeter (DSC) was used and the change in the crystal morphology during 28 day-storage at 4 °C was observed. Nuclear Magnetic Resonance Relaxometry (NMR) experiments were also conducted and transverse relaxation time (T2) and self-diffusion coefficient (SDC) values showed a trend to follow polymorphic changes of lipid crystals. Results showed that pressure and storage time both had significant effects (p < 0.05) on the crystal structures of emulsions.

IONOTROPIC TRAPPING LECITHIN BASED CILOSTAZOL NANOCOCHLEATES FOR DRUG DELIVERY APPLICATIONS

The nanocochleate drug delivery is based on encapsulating drugs in multilayered lipid crystal matrix (a cochleate) to potentially deliver the drug safely and effectively through the lipoidal membrane. Cilostazol is approved for the treatment of intermittent claudication and used as fibrinolytic agent, platelet aggregation inhibitor, bronchodilator agent, phosphodiesterase III Inhibitor and vasodilator agent. therefore, this drug delivery is suitable to deliver drug molecules into blood vessels. Formulations with lecithin showed good in vitro drug release, drug entrapment study results and the drug in formulations was found to be intact and compatible with lipids used. Two optimized formulations containing cilostazol lecithin-cholesterol showed Korsemayer peppas model perfect zero order release and showed better sustained and controlled drug release. Lecithin-cholesterol nanocochleates prepared by external ionotropic trapping method was found to be better ionic cross linking of drug-lipids particles. Therefore, ionotropic cross-linked particles are promising carriers for oral controlled release dosage forms.

Templating effects of dipalmitin on soft palm mid-fraction crystals

ABSTRACTThe crystallization of lipids has important implications for the industrial processing of food products, such as chocolates, margarines, spreads, confectionery, as well as bakery and dairy products. Thus, blends of soft palm mid-fraction (PMF) and dipalmitin (PP) containing PP of 0.5 g/100 g and 1.0 g/100 g were investigated under stabilization time and conditions for controlling and improving the crystallization step of fat during fat modulation. Crystallization results showed by reducing the Avrami parameters tsfc, t1/2, and k, the addition of PP accelerated the crystallization process of PMF. Changes in the crystals morphology observed by polarized light microscopy gave a higher crystallized area and reduced crystals size in the microstructure of the PMF, which was also verified by the increase in melting point and solid fat content (SFC). The addition of PP caused changes in the arrangement of the PMF triacylglycerols (TAGs), by stabilizing the β´stable polymorphic form, thereafter stabilizing the melting profile and the consistency of PMF over time. These results have interesting implications in the fat and oil industry as they allow for the marketing of products with improved crystallization properties and the stabilization of more stable polymorphic forms, expanding the range of applications of slow-crystallizing fats.

Effects of High Intensity Ultrasound Frequency and High‐Speed Agitation on Fat Crystallization

AbstractThe objective of this research was to examine the effect of ultrasound frequency and high‐speed agitation on lipid crystallization. Interesterified soybean oil was crystallized at 44 °C without and with the application of high intensity ultrasound (HIU—20 and 40 kHz) or with high‐speed agitation (6000 and 24,000 rpm). Two tip amplitudes (24 and 108 µm) and three pulse durations were evaluated (5, 10, and 15 s) for the acoustic frequencies tested. Sonication at 20 kHz of frequency significantly reduced crystal size, increased (p &lt; 0.05) elasticity (435.9 ± 173.3–80,218 ± 15,384 Pa) and SFC (0.2 ± 0.0–4.5 ± 0.4%). No significant difference was observed in the crystallization behavior of these samples when sonicated at different amplitudes for 5 and 10 s. The crystallization behavior was significantly delayed (p &lt; 0.05) in samples sonicated using 108 µm amplitude for 15 s. Larger crystals were formed in samples sonicated at 40 kHz compared to those obtained with 20 kHz and lower SFC (3.7 ± 0.0%) and elasticity (3943 ± 1459 Pa) values were obtained. High‐speed agitation at 24,000 rpm increased SFC (5.5 ± 0.1%) and crystallized area and decreased the elasticity (42,602 ± 11,775 Pa) compared to the samples sonicated at 20 kHz.

Efficient self-emulsification via cooling-heating cycles

In self-emulsification higher-energy micrometre and sub-micrometre oil droplets are spontaneously produced from larger ones and only a few such methods are known. They usually involve a one-time reduction in oil solubility in the continuous medium via changing temperature or solvents or a phase inversion in which the preferred curvature of the interfacial surfactant layer changes its sign. Here we harness narrow-range temperature cycling to cause repeated breakup of droplets to higher-energy states. We describe three drop breakup mechanisms that lead the drops to burst spontaneously into thousands of smaller droplets. One of these mechanisms includes the remarkable phenomenon of lipid crystal dewetting from its own melt. The method works with various oil–surfactant combinations and has several important advantages. It enables low surfactant emulsion formulations with temperature-sensitive compounds, is scalable to industrial emulsification and applicable to fabricating particulate drug carriers with desired size and shape.

Influences of trehalose‐modification of solid lipid nanoparticles on drug loading

The aim of the present work is to evaluate influences of doping trehalose into solid lipid nanoparticles (SLNs) on drug loading. SLNs were prepared by the emulsion‐evaporation and low temperature‐solidification method, using glyceryl monostearate as a lipid, phosphatidylcholine as a surfactant, trehalose as a modifier and resveratrol as a model drug. As the SLNs were doped by trehalose at a low amount [m(trehalose):m(lipids) = 1:5], entrapment efficiency and loading capacity were enhanced to (81.37 ± 1.50) and (8.71 ± 0.13)%, respectively. Based on morphology, phase transformation and crystalline structure of SLNs, trehalose was doped into lipid matrix in a non‐crystalline state, disrupting the lipid crystallinity and inducing lattice defects.The lipid matrix was crystallized in polymorphic forms composed of α‐form and β′‐form and β‐form, resulting in prevention of drug expulsion from the lipid matrix. The trehalose was interacted with the lipid, facilitating the formation of trehalose/lipid eutectic dopant. The dopant contained lattice defects, allowing for the incorporation of more resveratrol in a amorphous state, contributing to increase of entrapment efficiency and loading capacity. These results confirm stabilizing effects of doping trehalose on improvement of drug loading are attributed to the lipid crystal type and structure of lipid matrix containing lattice defects.Practical applications: Trehalose‐doping is an innovative approach to the improvement of loading properties of SLNs. Compared with ordinary SLNs, SLNs doped with trehalose at low amounts exhibit higher drug loading, presenting the potential utility of these nanoparticles as a drug delivery system for hydrophobic drugs.Trehalose modification on improvement of drug loading of SLNs are attributed to the lipid crystal type and structure of lipid matrix containing lattice defects induced by doping trehalose.

Synthesis of structured lipids containing behenic acid from fully hydrogenated Crambe abyssinica oil by enzymatic interesterification.

Low-calorie structured lipids (SLs) rich in behenic and oleic acids were produced by enzymatic (EI) and chemical interesterification (CI) of high oleic sunflower oil and fully hydrogenated Crambe abyssinica oil in proportions of 60:40, 50:50, 40:60 and 30:70 (w/w), respectively. The immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) was used for 3h at 70°C at a dosage of 7% (w/w) free of organic solvents. The original blend (BE) and the reaction products were evaluated for their fatty acid (FA) and triacylglycerols (TAG) compositions, solid fat contents, thermal analysis, regiospecific distribution of the FA, microstructure and polymorphism. The tendency was towards a reduction in the C52, C54, C60, C62 and C64 TAG contents and an increase in the C56, C58 e C66 TAG contents, therefore the solid fat content was reduced. There was lower acyl migration at the sn-2 position of the TAGs in EI as compared to CI in all the blends ratios. Needle-like crystals were predominant in the IE while large symmetrical spherulites were observed in the BE. Reduction in the mean crystal diameter was observed in all the blends, in addition to modifications of the crystal morphology. X-ray diffraction analysis showed a predominance of the β' form crystals in both the IE and CI. The SLs were produced for application in the food industry as bakery/confectionery fats in the proportions of 60:40/50:50 and as additive in the crystallization of lipids in the proportions of 40:60/30:70.

Oleofoams: Properties of Crystal-Coated Bubbles from Whipped Oleogels-Evidence for Pickering Stabilization.

Interfacially stabilized nonaqueous lipid-based foams, which we name here oleofoams, are rarely encountered as opposed to the large number of aqueous foams stabilized by molecular or particulate emulsifiers. There is no case well described in the literature with a convincing characterization of the interfacial contribution to oleofoam stability. Methods for filling this gap are described here, which reach out to a large part of the lipid phase diagram. We bring here complete evidence that lipidic crystals made of a high fraction of fully soluble monoglyceride (MG) in oil do not only adsorb at the oil-air interface but also can easily form a jammed, closely packed layer of crystals around the bubbles of a foam produced by whipping (Pickering effect). Very fine bubbles, soft textures, or firmer ones such as for shaving foams could be obtained, with a high air fraction (up to 75%), which is unprecedented. A thin, jammed layer of crystals on bubbles can cause bubbles to retain nonspherical shapes in the absence of bulk effects for times much longer than the characteristic capillary relaxation time for bare bubbles, which is actual evidence for Pickering-type interfacial stabilization. By comparing to foams obtained by depressurization, we show that whipping is necessary for bubble wrapping with a layer of crystals. The origin of high stability against Ostwald ripening at long times is also discussed. Furthermore, we show that these Pickering whipped foams have rheological properties dominated by interfacial or film contributions, which is of high interest for food and cosmetics applications because of their high moduli. This system can be considered to be a model of the crystallization behavior of MG in oil, which is similar to that in many fats. Our methods are very general in the context of lipid-based foaming, in particular, from food materials, and were used in patent applications.

Morphological Characteristics of Residual Skin Surface Components Collected from the Surface of Facial Skin in Women of Different Age.

BackgroundProblems of skin aging and its prevention currently attract increasing attention with the growth of human life expectancy. The morphology of the stratum corneum (SC) is well known, but investigation of age-related changes of its structure is difficult in the absence of non-invasive sampling methods. The residual skin surface components (RSSC) that overlay the SC can be easily collected non-invasively.ObjectiveThe aim of this study was to examine morphology of RSSC samples collected from the surface of facial skin of healthy female volunteers of different age.MethodsRSSC samples were non-invasively collected from 53 adult female volunteers (22 aged in the range 18∼25 years and 31 aged in the range 50∼73 years). The samples were analysed microscopically.ResultsDistinct age-related changes were determined for lipid droplet size, corneocyte desquamation level and lipid crystal count. There was a significant (p=0.0006) decrease in lipid droplet size among older women. Similarly, significantly (p=0.0401) lower lipid crystal numbers were present in the older group. Conversely, corneocyte desquamation was significantly higher (p=0.0007) in older women. No age-related difference in microbial presence in the RSSC could be detected. Result patterns were generally similar to those previously found in male volunteers; however gender-related differences in the absolute values were revealed.ConclusionNon-invasively collected RSSC samples allow identifying age-related changes on facial skin surface. The results of this study highlight gender-dependence of distinct elements of age-associated impairment of epidermal barrier and can be employed for developing new approaches to prevent changes associated with skin aging.

The effect of colloidal aggregates on fat crystal networks.

We investigate the role of a colloidal model system in the crystallization and network formation of lipids. This system consists of fractal fumed silica aggregates. We look at the influence of different solid fat concentrations and fumed silica concentrations on the resulting gel network. Oscillatory rheology shows that the addition of silica to fat-in-oil gels does not significantly affect the magnitude of the storage modulus within the linear viscoelastic region. Interestingly, the range of this region is increased. Differential scanning calorimetry shows that the presence of silica leads to slightly earlier crystallization, though no significant effect on the melting profile of the formed network is found. Based on these observations, we propose that composite gel network structures have been formed. These results show that we have created reduced solid fat alternatives with similar rheological behaviour and thermal properties as the full-fat systems through the addition of colloidal silica.

Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties.

Sub-micron colloidal lipid particles (CLPs) can successfully be used as Pickering stabilizers in oil-in-water (O/W) emulsions, leading to an enhanced physical stability compared to conventional emulsifier-stabilized emulsions. Varying the lipid solid-liquid ratio leads to particles with distinct nanostructure and morphology, resulting in tunable emulsion stabilization performance. Our CLPs are produced by hot high pressure homogenization of high melting point fats in water, and subsequent cooling to induce lipid crystallization. Lath-like tripalmitin and palm stearin CLPs form jammed, cohesive interfacial layers that prevent relaxation of emulsion droplets, and form a three-dimensional network in the continuous aqueous phase. CLPs consisting of a mixture of solid tripalmitin and liquid tricaprylin are polycrystalline platelet-like particles that form O/W emulsions with spherical and bridged droplets covered by a thin particle layer. Our results present a versatile approach to interfacial design that also opens up new perspectives for development of novel delivery systems for active ingredients.

Fat Crystals Influence Methylcellulose Stabilization of Lipid Emulsions

AbstractOil‐in‐water emulsions stabilized with methylcellulose (MC) varied in stability depending on the composition of the fat phase. When droplets were composed entirely of liquid oil, MC was able to form a continuous, protective film around the droplets. Therefore, when two liquid oil droplets were brought into contact, they underwent extreme shape deformation but did not coalesce, even when excess force was used. Subsequently, interfacial crystals extending into the aqueous phase from palm kernel oil droplets were aimed into an entirely liquid oil droplet. The MC‐coated droplet would deform wherever the crystal contacted; however, the protruding crystals could not penetrate into the liquid oil droplet. Conversely, when the target droplet was composed of a small amount of solid fat that resulted in localized crystalline regions and the interfacial crystals of the second droplet were aimed at this region, they then easily pierced the droplet. This demonstrates that MC is an excellent stabilizer for liquid oil droplets but internal lipid crystals within fat globules can alter MC surface conformation to allow for crystal penetration and arrested coalescence.

Development of Transparent Curcumin Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Lipid Type and Physical State on Curcumin Stability

In this study, curcumin loaded transparent microemulsions obtained using the phase inversion temperature (PIT) method were developed. Different lipids (sunflower, peanut, castor, and extra virgin olive oil, tristearin, and tripalmitin) were tested as curcumin carrier in microemulsions. The obtained systems were analyzed for transparency, particle size, lipid crystal polymorphism, and curcumin stability at 20 °C up to 120 days. It was found that the maximum lipid content allowing transparent microemulsions (mean particle diameter of around 25 nm) to be obtained was greatly affected by the lipid characteristics. By using oils rich in long chain fatty acids, such as sunflower, peanut, and extra virgin olive oil, transparent microemulsions can be obtained with oil fractions up to 7.5 % (w/w). On the contrary, when fat containing crystals (e.g. tripalmitin or tristearin) was used, the maximum lipid loading capacity was reduced to 5 % (w/w). Castor oil, rich in polar groups, did not permit the formation of transparent microemulsions at any tested concentration (from 1 to 9 % w/w). The oil type also affected curcumin stability: curcumin degradation rate was lower in tristearin containing microemulsions than in those containing extra virgin olive oil. This result was attributed to the protective effect of solid lipid particles into lipid droplets.

Age-related differences in morphological characteristics of residual skin surface components collected from the surface of facial skin of healthy male volunteers.

Global increase of human longevity results in the emergence of previously ignored ageing-related problems. Skin ageing is a well-known phenomenon, but active search for scientific approaches to its prevention and even skin rejuvenation is a relatively new area. Although the structure and composition of the stratum corneum (SC), the superficial layer of epidermis, is well studied, relatively little is known about the residual skin surface components (RSSC) that overlay the surface of the SC. The aim of this study was to examine morphological features of RSSC samples non-invasively collected from the surface of human facial skin for the presence of age-related changes. Residual skin surface component samples were collected by swabbing from the surface of facial skin of 60 adult male volunteers allocated in two age groups: 34 subjects aged in the range 18-32 years and 26 subjects aged in the range 58-72 years. The collected samples were analysed microscopically: the size of the lipid droplets was measured; desquamated corneocytes and lipid crystals were counted; and microbial presence was assessed semi-quantitatively. Age-related changes were revealed for all studied components of the RSSC. There was a significant (P = 0.0126) decrease in the size of lipid droplets among older men. Likewise, significantly (P = 0.0252) lower numbers of lipid crystals were present in this group. In contrast, microbial presence in the RSSC was significantly (P = 0.0019) increased in the older group. There was also a trend towards more abundant corneocyte desquamation among older men, but the difference has not reached statistical significance (P = 0.0636). Non-invasively collected RSSC samples present an informative material for studying age-related changes on the surface of the SC of human facial skin. The results of this study confirm earlier observations regarding age-associated decline of the efficiency of the epidermal barrier and can be used for testing new approaches to skin ageing prevention.

High pressure crystallization of binary fat blend: A feasibility study

Crystallization mechanism of triglycerides plays an important role in structuring of the plastic fats, such as margarine and shortening. The effects of cooling under high pressure on crystallization and functional properties of a mixture of fully hydrogenated soybean oil and soybean oil (3:7 mass ratio) at 30 °C were investigated and compared against samples crystallized under atmospheric condition. Experiments were conducted using a face-centered central composite design. It is shown that pressure level, initial temperature, and maximum temperature under pressure affect sample's storage modulus, yield stress and percent oil loss. Holding time and pressure pulsing did not significantly influence the properties. Inverse relationships between the mechanical properties and percent oil loss were observed. Presence of crystal seeds in the sample prior to pressurization yielded lipid crystals with different polymorphic properties than those directly crystallized from the melt. The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.