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Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

Ashok Patel (UGent) and Koen Dewettinck (UGent)
Author
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Project
FP7
Abstract
Fat crystal network plays a key role in the development of specific structure with desired physical, textural and sensorial properties of most lipid-based food products that are consumed on a regular basis. Therefore, a fundamental understanding of this phenomenon is necessary to assist food researchers to characterize the properties of food products and optimize the processing parameters in order to control the characteristics of final products as well as to lay a platform for future development of newer food products with added functionality. In this paper, we review the current understanding of fat crystallization that is relevant to food processing. Specifically, influence of minor lipid components on fat crystallization, effect of shear on crystallization kinetics and crystallization behaviour of fats at the interface are discussed.
Keywords
MICROSTRUCTURES, polymorphism, crystallization, lipids, IN-OIL EMULSIONS, X-RAY-DIFFRACTION, PALM OIL, POLYMORPHIC BEHAVIOR, CRYSTALS, COALESCENCE, ADDITIVES, WATER EMULSIONS, MILK-FAT

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Citation

Please use this url to cite or link to this publication:

Chicago
Patel, Ashok, and Koen Dewettinck. 2015. “Current Update on the Influence of Minor Lipid Components, Shear and Presence of Interfaces on Fat Crystallization.” Ed. Ruud van der Sman. Current Opinion in Food Science 3: 65–70.
APA
Patel, A., & Dewettinck, K. (2015). Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization. (R. van der Sman, Ed.)CURRENT OPINION IN FOOD SCIENCE, 3, 65–70.
Vancouver
1.
Patel A, Dewettinck K. Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization. van der Sman R, editor. CURRENT OPINION IN FOOD SCIENCE. 2015;3:65–70.
MLA
Patel, Ashok, and Koen Dewettinck. “Current Update on the Influence of Minor Lipid Components, Shear and Presence of Interfaces on Fat Crystallization.” Ed. Ruud van der Sman. CURRENT OPINION IN FOOD SCIENCE 3 (2015): 65–70. Print.
@article{6988695,
  abstract     = {Fat crystal network plays a key role in the development of specific structure with desired physical, textural and sensorial properties of most lipid-based food products that are consumed on a regular basis. Therefore, a fundamental understanding of this phenomenon is necessary to assist food researchers to characterize the properties of food products and optimize the processing parameters in order to control the characteristics of final products as well as to lay a platform for future development of newer food products with added functionality. In this paper, we review the current understanding of fat crystallization that is relevant to food processing. Specifically, influence of minor lipid components on fat crystallization, effect of shear on crystallization kinetics and crystallization behaviour of fats at the interface are discussed.},
  author       = {Patel, Ashok and Dewettinck, Koen},
  editor       = {van der Sman, Ruud},
  issn         = {2214-7993},
  journal      = {CURRENT OPINION IN FOOD SCIENCE},
  keyword      = {MICROSTRUCTURES,polymorphism,crystallization,lipids,IN-OIL EMULSIONS,X-RAY-DIFFRACTION,PALM OIL,POLYMORPHIC BEHAVIOR,CRYSTALS,COALESCENCE,ADDITIVES,WATER EMULSIONS,MILK-FAT},
  language     = {eng},
  pages        = {65--70},
  title        = {Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization},
  url          = {http://dx.doi.org/10.1016/j.cofs.2015.05.010},
  volume       = {3},
  year         = {2015},
}

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