Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats. Annotation c. Book News, Inc., Portland, OR (booknews.com).Heterogeneous nucleation is one of the most common processes occurring in vegetable oil crystallization. However, its practical evaluation is complicated due to the difficulty in determining the surface tension components that conform 0.
|Title||:||Crystallization and Solidification Properties of Lipids|
|Author||:||Neil Widlak, Richard W. Hartel, Suresh Narine|
|Publisher||:||The American Oil Chemists Society - 2001|