Crystallization Processes in Fats and Lipid Systems

Nissim Garti, Kiyotaka Sato

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English

CRC Press Inc
20 July 2001

Industrial applications of scientific research & technological innovation; Organic chemistry; Crystallography; Biochemical engineering

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries

in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.

Edited by: Nissim Garti, Kiyotaka Sato
Imprint: CRC Press Inc
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm, Spine: 29mm
Weight: 861g
ISBN: 9780824705510
ISBN 10: 0824705513
Pages: 548
Publication Date: 20 July 2001
Audience: College/higher education , Professional and scholarly , Professional & Vocational , A / AS level , Further / Higher Education
Format: Hardback
Publisher's Status: Active

Crystallization processes; polymorphism and phase transitions of fatty acids and acylglycerols; morphological connected net roughening transition theory - application to beta-2 crystals of triaclglycerols; nucleation and growth in the solid-solid phase transitions of n-alkanes; molecular interactions and phase behaviour of polymorphic fats; the roles of emulsifiers in fat crystallization; crystallization of oil-in-water emulsions; fat crystal networks; lipid crystallization and its effect on the physical structure of ice cream; crystallization of palm oil and its fractions; advances in milk fat fractionation - technology and applications; crystallization properties of cocoa butter; influences of colloidal state on physical properties of solid fats; separation and crystallization of oleaginous constituents in cosmetics - sweating and blooming; crystallization properties and lyotropic phase behaviour of food emulsifiers - relation to applications.

Nissim Garti, Kiyotaka Sato

Reviews for Crystallization Processes in Fats and Lipid Systems

"."" . .extremely valuable. . .. . . .a good reference for specific areas in lipid crystallization as well as an in-depth overview of the crystallization of lipids."" ---Inform"