The objective of this research was to accelerate crystallization of the trans-free unhydrogenated palm oil-based shortening. Crystallization thermograms of the unhydrogenated palm oil-based shortening were measured by differential scanning calorimetry (DSC) to -10 ℃ at the rate of 5 ℃/min, in the presence of blended with different ratios of icing sugar (1∶0.5, 1∶1.0, 1∶1.5 and 1∶2.0) or from different initial heating temperatures (30, 35, 40, 42, 45, 50, 60, 70℃and 80℃). The crystallization properties of unsaturated and partially hydrogenated palm oil-based shortening were also compared. Sugar acted as a catalyst and helped to overcome the free energy barrier by forming the heterogeneous nucleus. Crystallization rates from temperatures above the melting point were faster than those below the top limit of the melting point. The reason might be that a higher initial heating temperature induced a completely melted state and thus a larger driving force toward the solid phase. This study laid a basis for the application of the trans-free unsaturated palm oil-based shortening in the food industry.%研究不含有反式脂肪酸的非氢化棕榈起酥油的结晶性质，利用差示扫描量热仪监测非氢化棕榈起酥油与不同比例的糖粉（质量比，1∶0.5、1∶1.0、1∶1.5及1∶2.0）混合以及从不同的起始加热温度下（30、35、40、42、45、50、60、70℃及80℃）的结晶过程的热量变化（以5℃/min降温到-10℃）。同时，也比较了非氢化棕榈起酥油与氢化棕榈起酥油的结晶性质。研究发现，糖粉能够作为油脂结晶必须的晶核，从而起到加速非氢化棕榈起酥油的结晶速率的作用；当起始加热温度在熔点以上时，非氢化棕榈起酥油的结晶推动力大于熔点以下时，此时的结晶速率也快于部分氢化棕榈油。本文为非氢化棕榈起酥油在食品工业中的应用奠定了理论基础。
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