Crystallization Processes in Fats and Lipid Systems

Description

Contributors in pharmaceutical sciences, chemistry, food science, and biology review emerging techniques, processes, and mechanisms in fat crystallization and polymorphism of new fats, complex blends of specialty fats, fatty acids, non-saponifiable lipids, and mono- and diglycerides. Some themes include interfacial crystallization in emulsions and microemulsions, lyotropic liquid crystals and other self-assembled structures, and crystallization in confined volumes. Other topics include polymorphism and phase transitions of fatty acids and acylglycerols, fat crystal networks, crystallization properties of cocoa butter, and separation and crystallization of oleaginous constituents in cosmetics. Garti is professor of chemistry and head of the Casali Institute of Applied Chemistry at the Hebrew University of Jerusalem, Israel. Sato teaches applied biological science at Hiroshima University, Japan.