Results 251 to 260 of about 77,389 (301)

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, Wiking, Lars   +4 more
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Fat Crystallization Technology

2005
Fat 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, 2006
Naturally 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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The Fractal Nature of Fat Crystal Networks

Colloids and Surfaces, 1992
Glycerol 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, L.L. Hoekstra, D.C. den Boer, W.G.M. Agterof   +3 more
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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.
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Importance of emulsions in crystallization—applications for fat crystallization

Frontiers of Chemical Science and Engineering, 2013
Emulsions 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, K. Chaleepa, Joachim Ulrich   +2 more
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Fat Crystal Networks

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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Modelling two-step isothermal fat crystallization

Journal of Food Engineering, 2006
Abstract Since fats are complex mixtures of triglycerides, multiple steps may be identified in their crystallization curves, due to polymorphism or crystallization of different fractions. This kind of curve, which was already observed in several studies, is more complex to model than single step crystallization curves. Therefore it is the aim of this
Imogen Foubert, Koen Dewettinck, Goele Janssen, Peter A. Vanrolleghem   +3 more
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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
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Diffusion through fat crystal networks

2017
Oil migration in lipid-based multiphase food products is a concern in the food industry. It leads to defects in appearance, texture, and mouthfeel, which also shortens the shelf life of the food products. Thus, it is imperative to accurately characterize oil diffusion in multiphase systems to optimize product formulation and minimize adverse effects ...
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