No literature data were available on the crystal polymorph structure associated with the crystallization/ melting of TAG fractions of extra virgin olive oil until the publication of the article by Barba, Arrighetti and Calligaris in this issue of the European Journal of Lipid Science and Technology [p. 322–329]. The authors determined crystal structure of extra virgin olive oil TAGs using DSC coupled with XRD technique. These findings are of great importance as an increasing number of formulated foods (e.g. salad dressings, sauces, chilled and frozen ready-to-eat products) and new products are nowadays produced with this high quality vegetable oil as lipid phase. The significance of these results is underlined in this commentary.
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