Crystal morphology of binary and ternary mixtures of hydrogenated fats and soybean oil

The objective of this study was to verify the influence of temperature on crystallization of binary and ternary mixtures of two hydrogenated fats and soybean oil, by polarized light microscopy at temperatures of 30° C, 35° C, and 40° C. The types of crystals observed were spherulites type A, and B and the polymorphic forms were ß , and ß -prime. The soybean oil does not contribute statistically to total area or maximum diameter of the crystals. At 35° C the positive relative coefficients to the interactions presented, in general, absolute values higher than the negative ones, pointing that the crystals were larger than what could be expected, if there was no interaction among the components. At 40° C the negative relative coefficients revealed, in general, absolute values higher than the positive ones, indicating that the samples were close to the melting point, showing the presence of some small crystals