Table 6. Crystallization behavior of extracted oils from three edible insects compared to commonly consumed animal and plant oils
| Samples | Tc-max (°C) | ΔHc-max (J/g) | Peak 1 | Peak 2 |
| Tc1 (°C) | ΔHc1 (J/g) | Tc2 (°C) | ΔHc2 (J/g) |
| SP | –15.83 | 19.51 | –1.42 | 0.40 | –15.83 | 19.51 |
| PW | –17.92 | 35.46 | –17.92 | 35.46 | –33.67 | 8.57 |
| BC | –19.08 | 36.73 | –19.08 | 36.73 | –33.25 | 13.30 |
| CK | –39.92 | 16.35 | –2.50 | 12.84 | –39.92 | 16.35 |
| BF | 2.83 | 34.59 | 2.83 | 34.59 | –39.58 | 1.43 |
| PF | –15.25 | 40.54 | 20.75 | 22.34 | –15.25 | 40.54 |
| SB | –35.92 | 2.26 | –12.00 | 2.00 | –35.92 | 2.26 |
| BB | –28.08 | 14.39 | 4.33 | 7.89 | –28.08 | 14.39 |
| C | 4.75 | 114.98 | 4.75 | 114.98 | - | - |
| P | –2.92 | 4.18 | –2.92 | 4.18 | –37.08 | 3.28 |
SP, silkworm pupa; PW, sago palm weevil larva; BC, bamboo caterpillar; CK, chicken skin; BF, beef back fat; PF, pork back fat; SB, salmon belly; BB, sea bass belly; C, coconut; P, peanut.