Results 251 to 260 of about 696,395 (294)

Direct measurement of thermal fat crystal properties for milk‐fat fractionation

Journal of the American Oil Chemists' Society, 1996
AbstractThe temperature dependency of the solid‐fat content of a fat is important for predicting the consistency of the final product and for process control. Two direct analytical methods for determining the solid‐fat content and the melting characteristics of milk‐fat fractions have been developed.
Breitschuh, Birgit, Windhab, Erich J.
openaire   +2 more sources

CRYSTALLIZATION PHENOMENA IN FATS AND LIPIDS

Journal of Dispersion Science and Technology, 1989
Abstract This article reviews recent studies of crystallization behavior of polymorphic modifications of principal saturated and mono-cis-un-saturated fatty acids, and of mixed-acid triacylglycerols; stearic acid, oleic acid, erucic acid and SOS (symmetric l,3-di-stearoyl-2-oleoyl glycerol).
K. Sato, N. Yoshimoto, T. Arishima
openaire   +1 more source

Polymorphism of edible fat crystals

Progress in Crystal Growth and Characterization of Materials, 2016
Abstract 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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The nature of fractality in fat crystal networks

Trends in Food Science & Technology, 2002
The process of creating a supramolecular structure does not simply entail finding a thermodynamic global free energy minimum. Kinetic factors play a key role in determining which local free energy minima are chosen along the formation pathway. Environmental effects become even more important (than molecular effects) beyond the microscopic world, where ...
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Inhomogeneous consistency of crystallized fat

European Journal of Lipid Science and Technology, 2015
In 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, L. Miller, Rasmus, D. Andersen, Morten, Hammershøj, Marianne; id_orcid 0000-0001-9297-6526, Wiking, Lars; id_orcid 0000-0002-1601-2933   +4 more
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Properties and crystallization of fat blends

Journal of Food Engineering, 2006
Abstract Model fat blends with different structured fats concentration were prepared and their physical and chemical properties were studied. Structured fats were made by interesterification of fully hydrogenated oils: zero-erucic rapeseed oil or palmstearin with coconut oil.
Ivo Piska, Markéta Zárubová, Tomáš Loužecký, Hisham Karami, Vladimı́r Filip   +4 more
openaire   +1 more source

Crystallization and fractionation of milk fat

Journal of the American Oil Chemists' Society, 1974
AbstractRecent progress in understanding milk fat crystallization and fractionation is reviewed. Extent of fat solidification in butter can be altered by variations in thermal treatment of cream prior to churning. Because of its compositional complexity, milk fat rarely exhibits polymorphism.
openaire   +1 more source

Fat Crystal Networks.

ChemInform, 2002
Walstra, P., Kloek, W., van Vliet, T.
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Fat Crystal Networks

International Journal of Food Science & Technology, 2007
Michael A. Rogers, Dongming Tang, Latifeh Ahmadi, Alejandro G. Marangoni   +3 more
openaire   +2 more sources

Structure of Fat Crystal Aggregates

2004
Kloek, W., van Vliet, T., Walstra, P.
openaire   +2 more sources