The characterization of fat components becomes very useful for formulation of shortening,
margarines and fat products due to their unique properties of plasticity, texture, solubility,
and aeration. However, X-ray diffraction experiments on such materials are usually limited to
a qualitative evaluation of the polymorphic properties based only on the characteristic d-
spacing peak intensities. In this work, interesting results based on the Rietveld Method have
supported both a Quantitative Phase Analysis and Degree of Crystallinity study on industrial …