Important end-use properties of vegetable oils based edible products are strong related to the equilibrium between a solid crystalline network and a liquid phase. This work presents the available literature development of solid-liquid equilibrium in triacylglycerol systems and highlights how it can be coupled with a Computer-Aided Mixture and Blend Design framework, for design new mixtures/blends with improved properties allowing a better use of renewable resources as vegetable oils. Stability tests were implemented as they are an essential step for powerful solid liquid equilibrium resolution and some results were presented for a four component triacylglycerol mixture in different temperatures and composition
