3. Results and discussion
3.1. TAG composition
Palm oil is characterized as a mixture of TAGs due to a diversity
of fatty acids present in the lipid matrix, allowing different molecular
arrangements. Chemical composition of the hard fats, in
turn, is far more homogenous. Gunstone and Harwood (2007) reported
that small differences in fatty acid composition lead a significant
influence on TAGs profile and consequently on the melting
and crystallization events of the fat. Fig. 1 presents the TAG
composition of palm oil and of the blends of palm oil with hard fats