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Updated: Aug 26, 2025

A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients
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Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems.

Jixian Mao1, Yujie Gao1, Zong Meng1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.

Food Research International (Ottawa, Ont.)
|October 4, 2022
PubMed
Summary

Beef tallow (BT), palm oil (PO), and soybean oil (SO) blends were studied for fat stability. BT/PO blends showed eutectic behavior and a stable β

Keywords:
Beef tallowCrystallization behaviorEutecticPhase behaviorPolymorphismShortening

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Area of Science:

  • Food Science
  • Materials Science
  • Physical Chemistry

Background:

  • Fat blend crystallization and compatibility are crucial for fat food stability.
  • Beef tallow (BT), palm oil (PO), and soybean oil (SO) are common fats with distinct properties.

Purpose of the Study:

  • To comprehensively analyze the lipid composition, phase behavior, crystallization, solid fat content (SFC), and compatibility of binary and ternary blends of BT, PO, and SO.
  • To determine the suitability of these blends for beef tallow-based shortening production.

Main Methods:

  • Analysis of graded binary and ternary blends of BT, PO, and SO.
  • Evaluation of lipid composition, phase behavior, crystallization behavior, SFC, and compatibility.

Main Results:

  • BT/PO blends exhibited eutectic behavior, while BT/SO blends showed monotectic behavior. All binary blends displayed β' polymorph.
  • BT addition increased liquid phase transition temperature and significantly influenced SFC (0-40 °C).
  • BT/PO/SO ternary blends demonstrated good compatibility and retained the β' polymorph.

Conclusions:

  • The study elucidates the crystallization and compatibility of BT, PO, and SO blends.
  • Findings suggest potential formulations for beef tallow-based shortening with desirable properties.