Ana Paula Badan Ribeiro, Rodrigo Corrêa Basso, Adenilson Oliveira dos Santos, Guilherme Calligaris Andrade, Lisandro Pavie Cardoso and Theo Guenter Kieckbusch
Diffractograms obtained for the five hardfats after 180 days of storage at 25°C. For the FHPO and FHCO hardfats peaks at 4.2 and 3.8 Å were observed, characteristic of the β′ polymorph, associated to the high content of palmitic acid found in these compounds. The FHPKO, FHSO, and FHCrO hardfats crystals are mixtures of the β′ and β polymorphs, with peaks at 4.8, 4.6, 4.2, 3.8, and 3.7 Å. The presence of the β polymorph is related to the low variability in the fatty acids species found in these fully hydrogenated oils. This is the polymorph to seek in order to manufacture more stable chocolates and similar products, validating the potential of the FHPKO, FHSO, and FHCrO as promoters of this crystalline form in solid lipid matrices.