Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage

► The microstructure properties of MPM models influenced by TAG composition. ► Low melting TAG promoted weaker network structure of MPM during storage. ► High melting TAG increased the workability force of MPM during storage. ► The presence of large amount of PPP stimulated the polymorphic transformation. ► MPM models 1, 2, and 3 exhibited softer water-in-oil emulsions during storage.