Crystallization Processes in Fats
and Lipid Systems
edited by Nissim Garti

Containing new and emerging techniques, processes, and applications in the behavior, crystallization, and polymorphic transformations of fats and oils, Crystallization Processes in Fats and Lipid Systems presents cutting-edge research and current information on advanced analytical tools, computer modeling, molecular structures, mixing behavior, and interactions with seeding materials and surfactants.

Spotlights novel developments in the food, cosmetic, and pharmaceutical industries—highlighting modern discoveries in polymorphic forms, self-assembled structures, and specialty fats and oils, emphasizing health, balanced nutrition, and functionality!

Exploring microprobe techniques, vibrational spectroscopy, infrared adsorption, and nuclear magnetic resonance, Crystallization Processes in Fats and Lipid Systems identifies:

• morphology and texture of fats and lipids
• kinetic phase properties of phase transformations
• interfacial crystallization in emulsions and microemulsions
• crystallization in confined volumes
• and more!

With contributions by seasoned experts in the field, Crystallization Processes in Fats and Lipid Systems is an essential and up-to-the-minute reference for all oil, lipid, food, cosmetic, physical, surface, and colloid chemists and biochemists, and upper-level undergraduate and graduate students in these disciplines.

Contents

1. Fundamental Aspects of Equilibrium and Crystallization Kinetics
2. Polymorphism and Phase Transitions of Fatty Acids and Acylglycerols
3. Morphological Connected Net–Roughening Transition Theory: Application to ß-2 Crystals of Triacylglycerols
4. Nucleation and Growth in the Solid–Solid Phase Transitions of n-Alkanes
5. Molecular Interactions and Phase Behavior of Polymorphic Fats
6. The Roles of Emulsifiers in Fat Crystallization
7. Crystallization of Oil-in-Water Emulsions
8. Fat Crystal Networks
9. Lipid Crystallization and Its Effect on the Physical Structure of Ice Cream
10. Crystallization of Palm Oil and Its Fractions
11. Advances in Milk Fat Fractionation: Technology and Applications
12. Crystallization Properties of Cocoa Butter
13. Influences of Colloidal State on Physical Properties of Solid Fats
14. Separation and Crystallization of Oleaginous Constituents in Cosmetics: Sweating and Blooming
15. Crystallization Properties and Lyotropic Phase Behavior of Food Emulsifiers: Relation to Technical Applications

Index

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