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\begin{document}

\title{Formation Mechanisms and Edible Applications of Molecular Compound (MC)
Forming Mixture Systems of Saturated-Unsaturated Mixed-Acid
Triacylglycerols}



\author[1]{Ken Taguchi}%
\author[2]{Laura Bayes-Garcia}%
\author[1]{Kiyotaka Sato}%
\author[3]{Lu Zhang}%
\author[4]{Shinichi Yoshikawa}%
\author[5]{F Kaneko}%
\author[6]{Yoshinori Yamamoto}%
\author[4]{Shimpei  Watanabe}%
\affil[1]{Hiroshima University}%
\affil[2]{Universitat de Barcelona}%
\affil[3]{Affiliation not available}%
\affil[4]{Fuji Oil Holdings Inc.}%
\affil[5]{Osaka University}%
\affil[6]{Osaka Daigaku}%


\vspace{-1em}



  
  \date{May 26, 2024}


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\begin{abstract}
The triacylglycerols (TAGs) containing saturated (Sat) -unsaturated (U)
fatty acid moieties (Sat-U mixed acid TAGs) are widely present in most
natural fats and employed in many industrial applications. The mixing
behavior of different Sat-U mixed acid TAGs acts important roles in the
physicochemical properties TAG-based materials. Among the three main
mixing states of miscible, eutectic and molecular compound (MC) forming
mixtures, fundamental research has been conducted on the MC crystals
formed by different Sat-U mixed acid TAGs to understand the structures,
phase behavior and crystallization properties. This article reviews
recent studies on the complex thermodynamic, kinetic and structural
factors that affect the formation of MC crystals in binary and ternary
mixtures of Sat-U mixed acid TAGs (SatUSat, SatSatU, USatU and UUSat)
through specific molecular interactions among the component TAGs.
Furthermore, the application of the MC-forming mixtures containing cacao
butter to new types of cocoa butter alternative is reviewed.%
\end{abstract}%



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