Ternary Phase Behavior of 1,3-Dipalmitoyl-2-linoleoylglycerol (PLP), 1-Palmitoyl-2-linoleoyl-3-stearoyl-<i>rac</i>-glycerol (PLS), and 1,3-Distearoyl-2-linoleoylglycerol (SLS): Minor TAG Species of Vegetable Fats and Oils

The focus on healthier alternatives has brought about the need to study the physical properties of fats more thoroughly. Currently, the major aim is to develop systems that bring the desired physical properties to the final products and, ideally, can additionally enhance their health benefits for consumers. Research often begins with understanding the behavior of single TAG molecules and gradually moves toward multicomponent systems. In our study, the phase behavior of three minor triacylglycerols of cocoa butter was determined. The synthesized 1,3-dipalmitoyl-2-linoleoylglycerol, 1-palmitoyl-2-linoleoyl-3-stearoyl-rac-glycerol, and 1,3-distearoyl-2-linoleoylglycerol as well as their binary and ternary mixtures were analyzed during rapid cooling at 30 °C·min–1 and heating at 2 °C·min–1 using X-ray powder diffraction and differential scanning calorimetry. Based on the data obtained, we proposed state diagrams for the binary and ternary mixtures, which could be valuable for modeling fat structuring systems in food and cosmetic applications. These findings offer deeper insight into the crystallization behavior of fats, addressing complex phenomena of cocoa butter crystallization.