Crystallization Processes in Fats and Lipid Systems

Herausgeber: Sato, Kiyotaka; Garti, Nissim

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis Ltd
• Seitenzahl: 548
• Erscheinungstermin: 9. Dezember 2019
• Englisch
• Abmessung: 152mm x 229mm x 37mm
• Gewicht: 804g
• ISBN-13: 9780367397098
• ISBN-10: 0367397099
• Artikelnr.: 58410081

Autorenporträt

Nissim Garti, Kiyotaka Sato

Inhaltsangabe

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.