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, 2020
The following work describes the application of a conceptual tool, the “phase space”, to describe the trajectory of crystallization in a space defined by thermodynamic and mass transfer variables.
E. Co, A. Marangoni
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The following work describes the application of a conceptual tool, the “phase space”, to describe the trajectory of crystallization in a space defined by thermodynamic and mass transfer variables.
E. Co, A. Marangoni
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Inhomogeneous consistency of crystallized fat
European Journal of Lipid Science and Technology, 2015In this study, the degree of inhomogeneity in crystallized fat samples was evaluated in terms of texture, solid fat content, microstructure, and triacylglycerol (TAG) composition. Four different cocoa butter alternatives based on symmetric or asymmetric monounsaturated TAGs and with different contents of palmitic acid (a POP‐rich fat and a PPO‐rich fat)
Gregersen, Sandra Beyer +4 more
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Polymorphism of edible fat crystals
Progress in Crystal Growth and Characterization of Materials, 2016Abstract The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and polymorphic transformation will be observed under optical microscopy, and melting point of each polymorph will be determined.
Hironori Hondoh, Satoru Ueno
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Fat Crystallization Technology
2005Fat crystallization is an important determinant in food quality, texture, and shelf-life. Understanding and controlling the crystallization behavior of fats are required for the development of the desired functional properties, texture, and stability. This chapter reviews fat crystallization and its applications for healthy foods. Foods can be accepted
Serpil Metin, Richard Hartel
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Thermodynamic and kinetic aspects of fat crystallization
Advances in Colloid and Interface Science, 2006Naturally occurring fats are multi-component mixtures of triacylglycerols (TAGs), which are triesters of fatty acids with glycerol, and of which there are many chemically distinct compounds. Due to the importance of fats to the food and consumer products industries, fat crystallization has been studied for many years and many intricate features of TAG ...
C, Himawan, V M, Starov, A G F, Stapley
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Journal of Food Science
In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism ...
Yi Su +3 more
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In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism ...
Yi Su +3 more
semanticscholar +1 more source
The Fractal Nature of Fat Crystal Networks
Colloids and Surfaces, 1992Glycerol tristearate aggregates in olive oil are shown to have a fractal structure. The fractal dimension, is deduced from light scattering experiments, is d = 1.7, which is in line with predictions of recently developed aggregation models. The fractal dimension increases with time to d = 2.0, indicating that the aggregate structure becomes more ...
R. Vreeker +3 more
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LARGE DEFORMATION BEHAVIOR OF FAT CRYSTAL NETWORKS
Journal of Texture Studies, 2005ABSTRACT Compression and wire‐cutting experiments on dispersions of fully hydrogenated palm oil in sunflower oil with varying fraction solid fat were carried out to establish which parameters are important for the large deformation behavior of fat crystal networks.
Kloek, W., van Vliet, T., Walstra, P.
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Importance of emulsions in crystallization—applications for fat crystallization
Frontiers of Chemical Science and Engineering, 2013Emulsions and crystallization are two independent research topics which normally do not overlap although a combination of the two could be applicable to many areas. Here, the importance of emulsions in the field of fat crystallization is described.
Sandra Petersen +2 more
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2001
Natural oils consist of several different triacylglycerols (TAGs) and thus have a melting range which may extend from, say, — 40°C to temperatures above 0°C. If part of the oil is crystalline at room temperature, the word/α ί rather than oil is commonly used. A fat consists of TAG crystals and liquid oil.
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Natural oils consist of several different triacylglycerols (TAGs) and thus have a melting range which may extend from, say, — 40°C to temperatures above 0°C. If part of the oil is crystalline at room temperature, the word/α ί rather than oil is commonly used. A fat consists of TAG crystals and liquid oil.
openaire +1 more source