Crystallization Processes in Fats and Lipid Systems

by Garti; Nissim

• ISBN13: 9780824705510
• ISBN10: 0824705513
• Format: Hardcover
• Copyright: 2001-07-20
• Publisher: CRC Press

Summary

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.

Author Biography

R. Adleman: Pillsbury Co., Minneapolis, Minnesota Dino Aquilano: Department of Mineralogy and Petrology, University of Torino, Italy Hidetoshi Arima: Faculty of Pharmaceutical Sciences, Kumamoto University, Japan P. Bennema: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands S. X. M. Boerrigter: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands Heike Bunjes: Department of Pharmaceutical Technology, Institute of Pharmacy, Friedrich Schiller University, Jena, Germany Nissim Garti: Casali Institute of Applied Chemistry, The Graduate School of Applied Science, The Hebrew University of Jerusalem, Israel R. F. P. Grimbergen DSM REsearch, Geleen, The Netherlands R. W. Hartel: Department of Food Science, University of Wisconsin, Madison Masamichi Hikosaka: Faculty of Integrated Arts and Sciences, Hiroshima University, Higashi-Hiroshima, Japan F. F. A. Hollander: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands Fumitoshi Kaneko Graduate School of Science, Osaka University, Toyonaka, Japan K. E. Kaylegian: Wisconsin Center for Dairy Research, Madison William Kloek DMV International, Veghel, The Netherlands Tetsuo Koyano: Confectionery Research and Development Laboratory, Meiji Seika Kaisha, Ltd., Saitama, Japan Niels Krog Danisco Cultor, Brabrand, Denmark Hajime Matsuda: Shiseido Laboratories, Yokohama, Japan H. Meekes: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands Koji Nozaki: Department of Physics, Faculty of Science, Yamaguchi University, Japan Malcolm J. W. Povey: Proctor Department of Food Science, University of Leeds, England Kiyotaka Sato: Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, Japan Giulio Sgualdino: Department of Chemistry, University of Ferrara, Italy Kevin W. Smith: Unilever Research Colworth, Sharnbrook, Bedfordshire, England Satoru Ueno: Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, Japan J. van de Streek: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands Ton van Vliet: Department of Food Science and Technology, Wageningen University, and Wageningen Centre of Food Sciences, The Netherlands Pieter Walstra: Department of Food Science and Technology, Wageningen University, The Netherlands Kirsten Westesen: Department of Pharmaceutical Technology, Institute of Pharmacy, Friedrich Schiller University, Jena, Germany Michihiro Yamaguchi: Shiseido Laboratories, Yokohama, Japan Junko Yano: Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, Japan

Table of Contents

Preface	iii
Contributors	vii
Fundamental Aspects of Equilibrium and Crystallization Kinetics	1	(52)
Dino Aquilano
Giulio Sgualdino
Polymorphism and Phase Transitions of Fatty Acids and Acylglycerols	53	(46)
Fumitoshi Kaneko
Morphological Connected Net--Roughening Transition Theory: Application to β-2 Crystals of Triacylglycerols	99	(52)
P. Bennema
F. F. A. Hollander
S. X. M. Boerrigter
R. F. P. Grimbergen
J. van de Streek
H. Meekes
Nucleation and Growth in the Solid-Solid Phase Transitions of n-Alkanes	151	(26)
Koji Nozaki
Masamichi Hikosaka
Molecular Interactions and Phase Behavior of Polymorphic Fats	177	(34)
Kiyotaka Sato
Satoru Ueno
The Roles of Emulsifiers in Fat Crystallization	211	(40)
Nissim Garti
Junko Yano
Crystallization of Oil-in-Water Emulsions	251	(38)
Malcolm J. W. Povey
Fat Crystal Networks	289	(40)
Pieter Walstra
William Kloek
Ton van Vliet
Lipid Crystallization and Its Effect on the Physical Structure of Ice Cream	329	(28)
R. Adleman
R. W. Hartel
Crystallization of Palm Oil and Its Fractions	357	(24)
Kevin W. Smith
Advances in Milk Fat Fractionation: Technology and Applications	381	(48)
R. W. Hartel
K. E. Kaylegian
Crystallization Properties of Cocoa Butter	429	(28)
Kiyotaka Sato
Tetsuo Koyano
Influences of Colloidal State on Physical Properties of Solid Fats	457	(28)
Heike Bunjes
Kirsten Western
Separation and Crystallization of Oleaginous Constituents in Cosmetics: Sweating and Blooming	485	(20)
Hajime Matsuda
Michihiro Yamaguchi
Hidetoshi Arima
Crystallization Properties and Lyotropic Phase Behavior of Food Emulsifiers: Relation to Technical Applications	505	(22)
Neils Krog
Index	527