ABSTRACT The phase behavior of binary mixtures of beeswax (BW) and carnauba wax (CRW) was investigated using differential scanning calorimetry (DSC), and their effectiveness as gelators for high‐oleic sunflower oil (HOSFO) was evaluated. Different BW/CRW combinations were crystallized in the DSC, and their melting thermograms and main thermal parameters were obtained. These results were used to construct a pseudo‐phase equilibrium diagram. Additionally, solid content curves, an isosolid diagram, and the variation of melting enthalpies as a function of CRW percentage in the mixture were determined. Results suggested that both waxes exhibited behavior close to that of a full‐compatibility mixture over the entire composition range, with phase behavior consistent with a monotectic phase diagram. Based on the critical gelation concentration ( C *), all BW/CRW mixtures exhibited gelation efficiencies comparable to that of pure BW (2.0 wt%) and superior to that of pure CRW (3.0 wt%). However, the BW/CRW 90/10 blend emerged as the most effective oleogelator, exhibiting a C * of 1.0 wt%, which was lower than that of all other wax combinations as well as both pure waxes.
ABSTRACT Roasted oilseeds and their derived oils are globally valued for their characteristic aroma profiles, yet the chemical basis underlying seed‐specific flavor identity remains fragmented across commodity‐focused and method‐dependent studies. This review synthesizes current evidence into an integrated precursor‐pathway‐matrix framework that explains how shared thermal reaction networks yield divergent sensory outcomes. Comparative analysis across major oilseeds (peanut, sesame, rapeseed, sunflower, and others) demonstrates that while Maillard chemistry, Strecker degradation, and lipid oxidation operate universally during roasting, flavor identity is primarily governed by differences in precursor pools (free amino acids, peptides, reducing sugars, and seed‐specific minor constituents) and their interaction with matrix structure and process conditions. Lipid‐derived volatiles generally contribute background aroma “body” and become dominant mainly under oxidation‐favoring regimes. Sensory dominance is driven by a limited subset of low‐threshold odorants rather than by total volatile abundance, explaining apparent inconsistencies among studies. By linking precursor composition, reaction hierarchy, volatile formation, and perception, this review provides a unified mechanistic model that reconciles cross‐study variability and supports rational flavor design, process optimization, and standardization in roasted oilseed production. Key knowledge gaps and methodological priorities for predictive and industrially transferable control are identified.
ABSTRACT Chia oil ( Salvia hispanica L.) is recognized as one of the richest plant sources of ω − 3 polyunsaturated fatty acids, but the oil extraction method can influence both its physicochemical characteristics and its nutritional quality, making it essential to select sustainable technologies that maximize health benefits for consumers. The objective of this study was to compare the physicochemical properties, fatty acid composition, and nutritional quality indices of chia oil obtained through conventional solvent extraction and aqueous‐enzymatic extraction. The oil yield and the properties of the extracted lipids were determined using standard analytical methods based on spectrophotometric techniques and gas chromatography. Solvent extraction achieved an oil recovery of 31.72%, significantly higher ( p < 0.05) than the aqueous‐enzymatic process, which recovered only ~9.16%. However, aqueous‐enzymatic extraction resulted in oil with lower acid and peroxide values and a higher iodine value, indicating better preservation of unsaturated lipids. The enzymatically extracted oil contained fewer saturated fatty acids and more polyunsaturated fatty acids, particularly α‐linolenic acid. Consequently, it had lower atherogenic and thrombogenic indices, a higher hypocholesterolemic/hypercholesterolemic ratio, and higher health‐promoting and polyene indices than the solvent‐extracted oil while maintaining a similar ω − 3/ ω − 6 ratio. Despite its lower yield, aqueous‐enzymatic extraction is a sustainable technology that delivers chia oil with superior nutritional and potential cardioprotective qualities, positioning it as the preferred choice for functional food and nutraceutical applications if process intensification strategies can be applied to improve its yield to an economically competitive level with respect to conventional solvent extraction.
ABSTRACT Natural Maghnia bentonite was evaluated as a low‐cost adsorbent for the purification of waste cooking oil (WCO). A clay‐centric characterization combined physicochemical metrics (pH, density, moisture), UV–VIS spectroscopy, SEM, TGA, and ζ‐potential measurements of both the clay and the oil phase was conducted. After contact with WCO, the clay exhibited a shift in ζ from −20.6 to −24.6 mV and measurable changes in pH (from 7.9 to 6.1), density (from 1.15 to 1.25 g cm −3 ), and moisture (from 4.0% to 0.5%), indicating strong interaction with acidic and polar residues. UV–Vis spectroscopy indicated the retention of chromophoric species on the recovered clay, while SEM micrographs revealed heterogeneous surface‐associated deposits compatible with oil‐derived material. TGA showed an increased thermally removable fraction in the treated bentonite, consistent with retained organic species together with the intrinsic thermal transformations of the clay. In the oil phase, treatment decreased total counts and moved ζ away from neutrality, consistent with improved dispersion stability. These results are consistent with a multimodal uptake process involving surface charge modification, retention of organic matter, and partial pore occupation.
ABSTRACT Adulteration of edible oils poses significant health and economic risks worldwide. This systematic review evaluates the types of adulterants present in edible oils and critically examines analytical detection methods, emphasizing their reliability, sensitivity, and applicability. The review was conducted in accordance with PRISMA 2020 guidelines. A comprehensive search strategy using defined keywords and Boolean operators was applied across PubMed, JSTOR, MEDLINE, Web of Science, and Scopus, covering literature from 1965 to 2025. Additional studies were identified through Google Scholar, forward and backward citation tracking, and manual searches of relevant journals via platforms such as ScienceDirect, SpringerLink, Wiley Online Library, and Taylor & Francis. National and international regulatory documents, including food safety standards, were also reviewed. Eligible studies were published in English and focused on edible oil adulteration, additives, or detection methodologies involving analytical, spectroscopic, chromatographic, or molecular techniques. Exclusion criteria included duplicates, low‐quality studies, inaccessible full texts, insufficient data, and studies on non‐edible or industrial oils. The search yielded 490 records. After removing duplicates and screening, 273 articles were assessed by title and abstract, and 203 full texts were sought, of which 89 were unavailable. Of the 114 full‐text articles reviewed, 73 were excluded due to poor data reporting, methodological weaknesses, irrelevance, or being in a non‐English language. An additional 128 studies were included from previous reviews and other sources, resulting in 169 studies analyzed, and no protocol was registered for this review. A wide range of traditional and advanced analytical techniques is currently employed for the detection of edible oil adulteration. However, the growing use of increasingly sophisticated and economically motivated adulteration strategies, such as the substitution of high‐value oils with lower‐cost edible or non‐edible oils, the addition of undeclared additives, and blending with refined or deodorized oils, often challenges conventional quality parameters. This review comprehensively outlines common and emerging adulterants and critically evaluates available detection approaches, including chemical assays, chromatographic and spectroscopic techniques, sensor‐based systems, and molecular biology‐based methods. The advantages and limitations of each method are discussed in terms of sensitivity, specificity, cost, technical complexity, and practical applicability. Overall, the review highlights the complementary roles of low‐cost screening tools and advanced analytical technologies and emphasizes the need for continuous methodological innovation and robust regulatory frameworks to ensure effective oil authentication, consumer protection, and public health safety. However, with the advent of new adulteration methods that are not detectable with conventional quality parameters, continuous improvements and regulations are essential.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical methods, and strategies to enhance oxidative stability of mayonnaise. This review synthesizes findings on key factors influencing oxidation, including environmental conditions, packaging, oil and emulsifier type, and antioxidant systems. Advanced analytical techniques such as headspace GC–MS, NMR, and imaging have improved monitoring of oxidation processes. Among antioxidants, EDTA remains the most effective due to its strong metal‐chelating ability, while natural antioxidants and peptides show promise they require further validation. Emerging approaches include bioinformatics‐driven peptide discovery, mathematical modeling for shelf‐life prediction, and innovative delivery systems such as emulsions, gels, and encapsulation technologies to protect PUFA oils (e.g., omega‐3). Future research should integrate AI‐based predictive tools and molecular docking to develop clean‐label, cost‐effective solutions for oxidative stabilization. Overall, this review highlights progress and identifies knowledge gaps, emphasizing the need for multidisciplinary strategies to ensure the quality and shelf‐life of PUFA‐rich mayonnaise.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process. However, a significant drawback pertains to the substantial amount of oil retained within the fibers, amounting to approximately 1% of the total oil produced. Consequently, the fiber may contain approximately 5 to 6% of residual oil. A plethora of studies have demonstrated the efficacy of methodologies such as supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), subcritical water extraction (SBW), and aqueous enzyme extraction (WEE). In addition, techniques including ultrasound‐assisted extraction (UAE), microwave‐assisted extraction (WAE), and deep eutectic solvent (DES) have been shown to be effective. This review critically examines the underlying principles, performance, and sustainability implications of these emerging extraction technologies. The review highlights the potential of these technologies to enhance oil recovery, reduce environmental impacts, and improve process efficiency when compared to conventional extraction methods. This study systematically analyzes current advances and existing limitations to identify key research gaps related to process scalability and tech‐economic feasibility. In addition, the review delineates prospective research trajectories that are oriented toward process optimization, hybrid extraction methodologies, life cycle assessment, and industrial‐scale implementation. These research trajectories are intended to contribute to the advancement of palm oil extraction methodologies that are more efficient and sustainable.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity. This often leads to oxidative deterioration and significant losses in nutritional value during food processing, storage, and cooking. This review integrates degradation kinetics, matrix‐dependent stability, and emerging encapsulation strategies, with a specific focus on how processing and cooking conditions influence vitamin A retention and bioavailability in real food systems. This review outlines the structural basis for vitamin A instability, explores its degradation mechanisms, including photo‐ and thermal‐degradation pathways, and the effect of environment, such as pH, moisture, and matrix interactions. How food processing and cooking affect the bioavailability and release kinetics of vitamin A is evaluated, highlighting the impact of long‐term storage on vitamin A stability and bioavailability. Moreover, recent stabilization strategies are explored, focusing on delivery systems that may enhance chemical stability, extend shelf life, and control the release and bioavailability of vitamin A upon consumption. The application depends on criteria such as oxygen barrier properties, thermal stability, scalability, and release kinetics, and the examples explored herein include lipid‐based nanoparticles, which provide strong oxidative protection and improved bioavailability, and electrospun fibers, which offer enhanced light shielding and controlled release; however, they face scalability limitations. Current methods for analytical detection and quantification during its degradation are also discussed. This review reveals a trend toward rapid, high‐throughput, and non‐destructive analytical techniques, including the use of portable devices for in situ analysis of oil systems, FT‐NIR spectroscopy with examples of rapid quantification in cereal matrices, and green HPLC approaches enabling the simultaneous detection of both fat‐ and water‐soluble vitamins. Importantly, this review highlights the need for tailored delivery systems that account for the effect of processing and cooking on vitamin A stability, retention, and efficacy within complex food systems.
ABSTRACT Shea butter, derived from the kernels of Vitellaria paradoxa , is a multifunctional fat widely used in food, cosmetic, and pharmaceutical industries. This review provides a comprehensive overview of its physicochemical properties, biological activities, and the current state of processing technologies. The paper begins by highlighting the unique composition of shea butter, including its high content of stearic and oleic acids, along with bioactive unsaponifiable matter such as tocopherols, sterols, and triterpenes. Various extraction and refining methods, ranging from traditional artisanal approaches to advanced mechanical, solvent, and enzymatic techniques, are critically evaluated for their impact on yield, quality, and sustainability. Applications across different sectors are examined, with emphasis on functional, nutritional, and therapeutic attributes. Special attention is given to the roles and challenges associated with unsaponifiable components, which complicate fractionation and stability but offer significant bioactivity. The review also identifies major production and quality control challenges, particularly in achieving product standardization and improving local processing efficiency. Finally, future perspectives are proposed, focusing on technological innovation, value addition, and socio‐economic development. This work underscores the importance of integrated approaches to optimize shea butter production and utilization across industries.
The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower-cost, high-oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis-vaccenic acid C18:1 (n-7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising complementary marker for avocado oil authenticity. However, natural compositional variability must be incorporated into threshold development to ensure reliable analytical classification of authentic oils. This study evaluates the analytical performance of cis-vaccenic acid as a compositional marker for detecting high-oleic seed oil adulteration in avocado oil using 298 authentic avocado oils representing 24 cultivars and 13 producing regions. Linear mixed-effects modeling demonstrated that geographic origin accounted for 73.7% of total variability in cis-vaccenic acid content, exceeding the contribution of cultivar (18.4%). A one-sided tolerance interval (alpha = 0.05, p = 0.99) established a statistically supported lower bound of 3.2%, encompassing 99.7% of authentic oils. Controlled blending experiments with common seed oil adulterants demonstrated linear decreases in cis-vaccenic acid with increasing adulteration (R 2 >= 0.99). Receiver operating characteristic analysis confirmed strong discriminatory capacity (AUC = 0.89) and identified a balanced operational threshold of 4.6%. These findings support the use of cis-vaccenic acid as a complementary screening marker within the Codex framework for improving detection of high-oleic seed oil adulteration in avocado oil.
The aqueous self-assembly of raw sophorolipid mixtures has been studied by small angle x-ray scattering (SAXS) to understand the impact of the composition variability and stability of the samples on formulation properties. The sophorolipid mixtures are mainly composed of acidic and lactonic C18:1-cis mono and diacetylated sophorolipids with a small fraction of non-acetylated compounds and congeners with different chain length and unsaturation. The mixture is also composed of fatty acids, acetic acid, salts and yeast remaining from the fermentation process. Two samples, with distinct residual fatty acids content were selected for this work and the self-assembly of these mixtures in water was studied under various conditions (pH, dilution, aging and fatty acids removal) to understand which parameter is critical on the phase and morphology and size of self-assembled aggregates. The micellar phase of sophorolipids can be modeled with a core-shell prolate ellipsoid form factor from which core and shell size, as well as anisotropy can be extracted. This study highlights the unexpected strong impact of fatty acids. Above pH 5.5, the presence of fatty acids (>= 9 wt%) has an impact on the micellar radius, +40% larger compared to a fatty-acid free sophorolipid. At pH <= 5.5, combined with high content of fatty acids, a phase transition is observed from spheres to elongated micelles. An aging study (3 weeks), performed on sophorolipid mixtures show no evolution of the micellar phase and structural parameters during storage at high temperature (60 degrees C).
Given the growing scarcity of fossil-derived materials and potential deforestation caused by vegetable oil production, insects have emerged as sustainable lipid sources for cosmetics. Black soldier fly larvae oil (Hermetia illucens L.) stands out by offering environmental advantages through bioconversion of organic waste and clean extraction via supercritical carbon dioxide, a solvent and residue-free method. Thus, it represents a raw material aligned with circular economy and upcycling principles, with potential application in cosmetic formulations. Therefore, this study aimed to develop a hair conditioner containing black soldier fly larvae oil and evaluate its rheological behavior, texture profile, spreadability, and efficacy on standardized hair tresses. The developed formulations were characterized for their texture and spreadability profile and the rheological behavior of the formulations was evaluated for 60 days. The efficacy of the formulations was assessed in terms of combability, smoothness, and tensile strength. As a result, the formulations remained stable, presenting a non-Newtonian pseudoplastic behavior, in which the addition of the oil led to an increase in texture and work of shear parameters. That indicates that the oil can act as a consistency agent due to the presence of long chain saturated fatty acids in its compositions. Efficacy tests indicated that the oil improved the tensile strength, combability, and smoothness of the hair strands due to its penetration into the hair cortex along with its deposition on the hair surface. In conclusion, black soldier fly larvae oil provides benefits to hair and demonstrates significant potential for application in sustainable hair care products.
ABSTRACT 1,3‐diunsaturated‐2‐palmitoyl‐glycerol (UPU structured lipids) demonstrate considerable potential as substitutes for human milk fat, effectively meeting the nutritional and developmental requirements of infants. This review outlines the development of human milk fat substitutes and examines how lipase synthesis strategies influence the production of UPU structured lipids. The review also analyzes the functional properties of these lipids in relation to types of lipases, acyl acceptors, and acyl donors. Finally, building on the well‐established structure–function relationships of these lipids, we offer insights into future research and development directions, with a focus on 1,3‐diunsaturated‐2‐saturated triglyceride (USU structured lipids) and customizing personalized UPU structured lipids products.
Using candelilla wax (CW) fractions obtained through solid-liquid extraction with solvents of different polarity, we established the role of the CW components to develop W/O emulsions. The CW fractions obtained had different proportions of n-alkanes, triterpenic alcohols, fatty acids, fatty alcohols, and long chain esters. All CW fractions insoluble in the solvents formed oleogels that, upon water addition (50:50 wt:wt) and stirring, developed W/O emulsions structured by water droplets stabilized through a Pickering effect. The fractions with the higher concentration of long chain esters and n-alkanes (approximate to 77%-80%) developed the emulsions with the smaller water droplet diameter (WDD; 97.5% of the droplets had WDD <= 20 mu M) and the higher elasticity (G ' = 5758 Pa). In contrast, fractions with lower concentration of long chain esters and n-alkanes (approximate to 61%-63%) developed emulsions with larger WDD (<= 28.5 mu M) and lower G ' (1734 Pa). The fraction with the highest concentration of fatty acids (approximate to 26%) developed emulsions with WDD <= 20 mu M and G ' = 2205 Pa and showed high stability to freeze-thaw cycles despite having the lower long chain esters and n-alkanes concentrations (approximate to 60%). We concluded that the emulsions' elasticity depended on the microstructure developed in the continuous phase by the co-crystallization of n-alkanes and long chain esters, and on the emulsions' WDD. The results obtained showed that the fatty acids and n-alkanes stabilized the emulsions through a Pickering effect. Although during emulsification, the triterpenic alcohols might decrease the surface tension at the oil-water interface, they were not involved in the Pickering effect observed in the W/O emulsions developed by the CW.
ABSTRACT This review paper examines the Prilezhaev reaction, commonly known as the epoxidation of vegetable oils, which are renewable resources with promising industrial applications. The epoxidation process involves reacting unsaturated fatty acids with peroxy acids to form epoxide groups, serving as essential intermediates for further chemical transformations. Specifically, this paper provides an overview of various epoxidation techniques and the subsequent production of bio‐polyols, highlighting current advancements, challenges, and alignment with green chemistry principles. Furthermore, the article evaluates ring‐opening reactions of epoxidized vegetable oils using diverse reagents. These reactions yield polyols, which are the key intermediates required for synthesizing polyurethanes and other polymers. Ultimately, transforming vegetable oils into functionalized bio‐based products via epoxidation and ring‐opening reactions offers broad industrial applications in fields such as bioplastics, lubricants, and coatings.
ABSTRACT Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2‐alkanones and lactones. Research on SFA oxidation was intensively conducted approximately half a century ago, and during this period, a mechanistic hypothesis for the formation of 2‐alkanones and lactones appears to have been proposed. Owing to technical limitations at the time, this hypothesis could not be verified, and research on SFA oxidation subsequently stagnated for several decades. In recent years, however, the hypothesis concerning the formation mechanisms of 2‐alkanones and lactones during SFA oxidation has been experimentally validated through an approach involving the individual preparation of SFA hydroperoxide positional isomers and their thermal decomposition. Because 2‐alkanones and lactones are aroma‐active constituents commonly found in dairy products and beef, SFA oxidation has significant implications for food chemistry. In this review, we revisit previous studies on SFA oxidation and the hypothesis proposed at that time, describe the mechanisms that are now being elucidated, and discuss emerging applications and future perspectives in food chemistry.
ABSTRACT This study investigates the preparation, characterization, antioxidant activity and cytoprotective effect of Kadsura coccinea seed oil nanoemulsion (KSO‐NE) from four varieties. The characteristics of these varieties, including particle size, polydispersity index (PDI), and stability were compared. Through optimizing the homogenization frequency, homogenization pressure, oil content, and Tween ratio, the optimal conditions were found to be an oil concentration of 8% (w/w), a Tween‐80 concentration of 1.5% (w/w), and a homogenized pressure of 100 MPa applied 5 times. Under these conditions, the nanoemulsion showed a unimodal size distribution (149–159 nm), a PDI below 0.2, and a zeta potential of −19.1 mV. It also exhibited excellent apparent viscosity (0.0005–0.0055 Pa s), as well as stability for dilution (no stratification in dilutions ranging from 50 to 1000 times), centrifugation (the Ke value was less than 5.81 after centrifugation at 2000 g for 20 min), storage (stable for 25 days at 4°C and 25°C), and antioxidant (68.07%–100% of initial antioxidant activities were preserved). Moreover, the cytoprotective effect of KSO‐NE on an in vitro human umbilical vein endothelial cell (HUVEC) injury model induced by H 2 O 2 demonstrated that KSO‐NE was non‐toxic to the cells, and could significantly improve the survival rate of H 2 O 2 ‐injured cells, with the survival rate reaching up to 96.4%. In addition, a decrease in reactive oxygen species (ROS) content and lactate dehydrogenase (LDH) efflux was observed. This study clarified the key formulation and processing factors governing KSO‐NE's physicochemical stability and antioxidative cytoprotection, highlighting its potential for development in the food and cosmetic industries.
ABSTRACT Based on a previous report of unusual conjugated hydroxydienoic fatty acids and triacyglycerols esterified with acetate groups, a re‐evaluation of the seed oil from the violet tree ( Securidaca longipedunculata Fres.) was conducted. Using a combination of GC‐FID and GC–MS analysis of FAMEs generated from the oil of mature seeds, the presence of coriolic acid (13‐hydroxy‐ cis ‐9, trans ‐11‐octadecadienoic acid) and two, related, shorter chain fatty acids (11‐hydroxy‐ cis ‐7, trans ‐9‐hexadecadienoic acid and 9‐hydroxy‐ cis ‐5, trans ‐7‐tetradecadienoic acid) was confirmed. Hydroxy fatty acids (HFA) accounted for 58% of the esterified fatty acids of the seed oil. Coriolic acid was not accompanied by the isomer 9‐hydroxy‐ trans ‐10, cis ‐12‐octadecadienoic acid as observed in the seed oil of Tagetes species, suggesting that the pathway of HFA biosynthesis in these species may be different. Optical activity was observed for S. longipedunculata seed oil, but in contrast to the oils of castor bean and Physaria fendleri which are rich in HFA and have positive specific rotation, S. longipedunculata oil has a strong negative specific rotation which can he attributed to the HFA components of the oil. Analysis of the oil by TLC, together with NMR, revealed the presence of sn ‐2 acetyl‐triacylglycerol and triacylglycerol without acetate, but not sn ‐3 acetyl‐triacylglycerol. The HFAs are components of the seed triacylglycerol but do not appear to be present in significant amounts at the sn ‐2 position. S. longipedunculata is a plant of considerable interest due to its novel HFA and oil structure and would be an excellent model for further study of the biosynthesis of unusual seed lipids.
ABSTRACT Natural essential oils are commercially valuable due to their strong antifungal activity, and hence these oils are used to preserve perishable foods. This study delves into the intricacies of extraction of essential oils obtained from plants and their integration into food preservation strategies. While direct addition of essential oil effectively inhibits fungal growth, it often comes with undesirable sensorial attributes. Consequently, the preferable alternatives involve incorporating encapsulated essential oils into food products or integrating them into packaging films. This review provides information about the varied methods of extraction, encapsulation, and application of plant essential oils, with a focus on preventing the development of spoilage organisms in perishable foods.
Lipid crystallization plays a key role in determining the structure, stability, and functional performance of fat‐based products, as it is a hierarchical process involving nucleation, crystal growth, aggregation, and the formation of a three‐dimensional network, with each stage strongly influenced by both compositional and processing variables. The triacylglycerol molecular profile, along with minor lipid constituents and additives, governs polymorphic transitions and crystalline organization, while external parameters—such as shear, cooling rate, isothermal crystallization temperature, and ultrasound treatment—further modulate nucleation kinetics, crystal morphology, and network connectivity. The interplay between these internal and external factors dictates the formation of metastable and stable polymorphs (α, β′, β), which are critical to the physical properties and sensory attributes of high‐fat containing foods, particularly in confectionery applications. This review summarizes both fundamental concepts and recent advances in lipid crystallization, with an emphasis on engineered lipid systems and processing innovations aimed at controlling polymorphism, preventing undesirable textural changes while also examining the effects of chemical composition and processing conditions in depth and presenting successful examples of alternatives to trans fats and cocoa butter in confectionery fats.
