Table 2.

Thermal properties of TYPE 1 bio‐PCMs.

TYPE 1 bio‐PCMs
Group of compounds	Compound	T m [°C]	ΔH f [J g−1]	Origin	Production processes	References
Fatty acids	Capric acid	32	169	Triglyceride	Extraction from plant natural oils Hydrolysis of triglycerides, with removal of glycerol	[43, 44, 242]
	Stearic acid	55	159
Fatty alcohols	1‐Hexadecanol	49	237	Fatty acids	Hydrogenation of fatty acids Hydrogenation of methyl esters of fatty acids	[47]
	1‐Octadecanol	57	248
Sugar alcohols	Erythritol	119	333	Starch, fruits such as melon, watermelon, pears, grapes; and in fermented foods, such as cheese, soy sauce	Fermentation of glucose	[49, 53]
	Mannitol	166	284	Starch, cellulose and hemicellulose, fructose, mushrooms, brown algae, tree bark	Catalytic/enzymatic hydrogenation of fructose Fermentation of fructose
	Xylitol	92	233	Hardwoods, softwoods, agricultural waste from processing maize, wheat, rice	Catalytic/enzymatic hydrogenation of xylose Fermentation of xylose