Results 261 to 270 of about 30,710 (299)

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

The role of nonfat ingredients on confectionery fat crystallization

Critical Reviews in Food Science and Nutrition, 2017
Confections such as chocolate and biscuit fillings are composed of a continuous fat phase that contains dispersed nonfat ingredients such as sugar and cocoa powder. Research on fat crystallization and rheology in confections often extrapolates crystallization and textural properties from bulk to mixed systems while overlooking the important role of ...
Ryan, West, Dérick, Rousseau
openaire   +2 more sources

Oil diffusivity through fat crystal networks

Soft Matter, 2015
The inevitable issue of oil migration in fat crystal networks shows marked similarities to diffusion in polymer networks.
Nicole L, Green, Dérick, Rousseau
openaire   +2 more sources

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

LARGE DEFORMATION BEHAVIOR OF FAT CRYSTAL NETWORKS

Journal of Texture Studies, 2005
ABSTRACT 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.
openaire   +2 more sources

Influence of Fat Crystallization on the Stability of Flocculated Emulsions

Journal of Agricultural and Food Chemistry, 2002
Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0-0.3 wt %). The emulsions were temperature cycled (40 to -10 to 40 to -10 degrees C) in a differential scanning calorimeter.
Siva A, Vanapalli, Jirin, Palanuwech, John N, Coupland   +2 more
openaire   +2 more sources

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

Fat Crystal Networks.

ChemInform, 2002
Walstra, P., Kloek, W., van Vliet, T.
openaire   +2 more sources

Structure of Fat Crystal Aggregates

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

The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

Journal of the Science of Food and Agriculture, 2023
Fei Liu, Fang Zhong, Maoshen Chen
exaly