ABSTRACT 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.
Ramos et al. (Fri,) studied this question.