Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are regarded as unwanted because of the deflecting visual appearance and the negative mouthfeel during consumption. In this review, the role of fat blends composition, crystallization process and storage conditions in the formation and growth of these unwanted granular crystals will be discussed and summarized. In addition, some potential approaches in preventing the formation of granular crystals in palm oil based shortening and margarine are also introduced
