Description: This book offers a basic fundamental understanding of lipid crystallization and solidification for optimizing products or systems containing lipids.
3. Simultaneous Examination of Structural and Thermal Behaviors of Fats by Coupled X-ray Diffraction and Differential Scanning Calorimetry Techniques: Application to Cocoa Butter Polymorphism
The crystallization and solidification properties of lipids are important physical attributes that influence the functional properties of lipids in biological systems, foods, personal care products, pharmaceuticals, and oleochemicals. A basic understanding of lipid crystallization and solidification is fundamental to understanding and optimizing products or systems containing lipids. This book, which contains papers from the American Oil Chemists' Society conference on crystallization and solidification properties of lipids held in 2000, will help in this basic understanding.
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