On the quantitative phase analysis and amorphous content of triacylglycerols materials by X-ray Rietveld method

The characterization of fat components becomes very useful for formulation of shortening, margarines and fat products due to their unique properties of plasticity, texture, solubility, and aeration. However, X-ray diffraction experiments on such materials are usually limited to a qualitative evaluation of the polymorphic properties based only on the characteristic d-spacing peak intensities. In this work, interesting results based on the...