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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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Modelling of the crystallization kinetics of fats
Trends in Food Science & Technology, 2003Abstract Experimental techniques used to obtain crystallization data are compared. Furthermore, the crystallization models used by different authors are presented in relation to their background. Compared to the mostly used Avrami model, the fit of the Gompertz model seems to be better.
Imogen Foubert +2 more
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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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Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings
Journal of the American Oil Chemists' Society, 2020AbstractThe effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear‐crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning calorimetry (DSC), pulsed field gradient nuclear magnetic resonance (pfg‐NMR), rheometer, and X‐ray
Nguyen, Viet +5 more
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CRYSTALLIZATION PHENOMENA IN FATS AND LIPIDS
Journal of Dispersion Science and Technology, 1989Abstract 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
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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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The nature of fractality in fat crystal networks
Trends in Food Science & Technology, 2002The 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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Properties and crystallization of fat blends
Journal of Food Engineering, 2006Abstract 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 +4 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.
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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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