- Features a digital library containing 8,000 full-color images of crystallized fats including cocoa butter, milkfat, milk fat fractionations, and palm oil
- Contains pioneering studies on the use of 3-dimensional microscopy and the microanalysis of fat crystal networks
- Includes the most in-depth research available on the phase behavior of triacylglycerols
The first authoritative source on the subject, Fat Crystal Networks discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. It summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenges in industry.
Featuring a CD-ROM digital library containing 8000 full-color images of crystallized fats including cocoa butter, milkfat, milkfat fractionations, and palm oil, the book illustrates a wide range of analytical methodologies and provides an introduction to the use of fractal analysis and the most in-depth research available on the phase behavior of triacylglycerols.
Contents
- Review of Crystallography
- Crystallization Kinetics
- Phase Behavior
- Fundamentals and Structural Theory of Elasticity
- Viscoelasticity
- Dynamic Methods
- Microstructure
- The Yield Stress and Elastic Modulus of a Fat Crystal Network
- Experimental Methodology
- Scaling Behavior of the Elastic Modulus in Colloidal Networks of Fat Crystals
- Comparison Between Image Analysis Methods for Determination of the Fractal Dimension of Fat Crystal Networks
- The Nature of Fractality in Fat Crystal Networks
- Identifying Key Indicators of Mechanical Strength in Mixtures of Milkfat Fractions and Cocoa Butter
- The Functionality of Milkfat Fractions in Confectionary and Plastic Fats
- Liquid-Multiple Solid Phase Equilibria in fats-Theory and Experiments
- Three-Dimensional Wide-Field Polarized Light Microscopy and Image Deconvolution of Fat Crystal Networks
- DVD Image Archive-Fat Crystal Networks: Microstructure
Index
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