8838
The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system .
 Chemical: triacylglycerols; Chemical: diacylglycerols
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: triacylglycerols; Chemical: diacylglycerols