Fig. 2 shows two distinct exothermic peaks during the crystallisation
process of the Po sample. The first, located in the region of
higher temperatures, between 31 and 15 C in the different thermograms,
represented the crystallisation phase rich in saturated
triacylglycerols, the stearin fraction. The second, between 10 and
12 C, represented the crystallisation process of the phase rich
in unsaturated triacylglycerols, the olein fraction, which corroborates
the observations of Tan and Che Man (2000), who described
the formation of two distinct peaks in the DSC analysis of palm oil.