The addition of COS had a significant effect on the crystallization behavior of LL. Visual appearances of the blends indicated that blending LL with COS could efficiently reduce the graininess of LL. Polarized light micrographs showed that the number of crystal particles in the blends raised with the increase of COS content, meanwhile, the grainsize of the sample gradually decreased.

With COS in blends increasing, β′ form crystals and 3L pattern reduced. The crystal forms in LL were β′ and β, and the packing pattern was double and triple chain length (2L and 3L). The melting temperature of the blends decreased with the increase of COS content. With the content of COS increasing, palmitic acid and linoleic acid in the blends increased, while stearic acid and oleic acid decreased monounsaturated-disaturated (USS) and triunsaturated (UUU) glycerides in the blends enhanced, while monosaturated-diunsaturated (UUS) glycerides declined.

SFC profiles and iso-solid diagrams indicated that SFCs of all blends were almost close to the weighted averages of the fat components at temperatures beyond 20☌ however, below 20☌, SFCs of blends exhibited higher than those of the weighted averages of the fat components. Solid fat content (SFC), thermal behaviors, triacylglycerols composition, crystal structure and morphology of the LL and COS blends were determined by pulsed nuclear magnetic resonance (pNMR), differential scanning calorimetry (DSC), high-performance liquid chromatography (HPLC), X-ray diffractometer (XRD) and polarized light microscope (PLM), respectively. Blend oils composed by leaf lard (LL) and cottonseed oil stearine (COS) were prepared and the thermal property, microstructure and crystallization of these blends were investigated in the present study.

Mengganti opl 0.8 ke 0.9