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An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystalsCrystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization.The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book's information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide:* Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques* Offers a thorough review of the information, techniques and applications of lipid crystals* Includes contributions from noted experts in the field of lipid crystals* Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technologyWritten for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.

Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals

Preface xiiiList of Contributors xv1 Introduction: Relationships of Structures, Properties, and Functionality 1Kiyotaka Sato1.1 Introduction 11.2 Lipid Species 11.3 Physical States and the Functionality of Lipid Products 51.4 Formation Processes of Lipid Crystals 71.5 Polymorphism 91.6 Aging and Deterioration 111.7 Trans-Fat Alternative and Saturated-Fat Reduction Technology 13References 152 Polymorphism of Lipid Crystals 17Kiyotaka Sato2.1 Introduction 172.2 Thermal Behavior of Polymorphic Transformations 172.3 Molecular Properties 202.4 Fatty Acids 272.5 Monoacylglycerols and Diacylglycerols 372.6 Triacylglycerols (TAGs) 412.7 Conclusions 54References 543 Molecular Interactions and Mixing Phase Behavior of Lipid Crystals 61Eckhard Floeter, Michaela Haeupler, and Kiyotaka Sato3.1 Introduction 613.2 Thermodynamic Considerations 633.3 Effects of Molecular Structures on the Phase Behavior 703.4 Mixing Behavior of TAGs in Natural and Interesterified Fats 923.5 Crystallization Properties 973.6 Conclusions 98References 1004 Fundamental Aspects of Crystallization of Lipids 105Hironori Hondoh, Satoru Ueno, and Kiyotaka Sato4.1 Introduction 1054.2 Physical and Structural Properties of Lipid Liquids 1054.3 Driving Forces for Crystallization 1124.4 Nucleation 1144.5 Kinetics of Crystal Growth 1254.6 Conclusions 135Acknowledgment 136References 1365 Supramolecular Assembly of Fat Crystal Networks from the Nanoscale to the Mesoscale 143Fernanda Peyronel, Nuria C. Acevedo, David A. Pink, and Alejandro G. Marangoni5.1 Introduction 1435.2 Cryo-TEM 1445.3 Physical Interactions, Models, and Mathematical Methods 1545.4 Ultra Small Angle X-Ray Scattering (USAXS) 1645.5 Concluding Remarks 174Acknowledgments 175References 1756 Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems 183Laura Bayés-García, Teresa Calvet, and Miquel A. Cuevas-Diarte6.1 Introduction 1836.2 Influence on the Polymorphic Behavior in Bulk State 1836.3 Colloidal Dispersion States 1936.4 Role of Thermal Treatments on End Food Products Properties 1986.5 Conclusions 206References 2077 Lipid Crystal Networks Structured under Shear Flow 211Farnaz Maleky and Gianfranco Mazzanti7.1 Introduction 2117.2 Overview of the Formation of Fat Crystals 2127.3 Temperature Gradients and Optimal Supercooling 2137.4 Basic Concepts on Shear Flow 2147.5 Fat Crystallization under Shear 2167.6 Concluding Remarks 233References 2348 Tailoring Lipid Crystal Networks with High-Intensity Ultrasound 241Yubin Ye, Peter R. Birkin, and Silvana Martini8.1 Introduction 2418.2 Fundamentals of Sonication 2428.3 Tailoring Lipid Crystal Networks 2468.4 Practical Considerations 2558.5 Conclusions and Future Research 258References 2599 Effects of Foreign and Indigenous Minor Components 263Kevin W. Smith and Kiyotaka Sato9.1 Introduction 2639.2 Basic Understanding 2649.3 Effects of Foreign Components 2659.4 Other Additives 2769.5 Conclusions 278References 27910 Crystallization Properties of Milk Fats 283Christelle Lopez10.1 Introduction 28310.2 Milk Fat: A Wide Diversity of Fatty Acids and Triacylglycerols (TAGs) 28410.3 Crystallization Properties of Bovine Anhydrous Milk Fat (AMF) 28510.4 Crystallization of TAGs in Bovine Milk Fat Globules and Emulsion Droplets 29610.5 Crystallization Properties of Milk Fat in Dairy Products 30610.6 TAG Compositions Affecting Crystallization Properties of Milk Fat 30810.7 Liquid TAG Phase 31610.8 Conclusions 317References 31811 Crystallization Behavior of Sunflower Oil-Based Fats for Edible Applications 323Maria L. Herrera and Silvana Martini11.1 Introduction 32311.2 High Stearic High Oleic Sunflower Oil 32411.3 Blends of Sunflower Oil and Milk Fat 33711.4 HSHO-Based CBE 34711.5 Conclusions 348References 34812 Physical Properties of Organogels Developed with Selected Low-Molecular-Weight Gelators 353Jorge F. Toro-Vazquez, Flor Alvarez-Mitre, and Miriam Charó-Alonso12.1 Introduction 35312.2 Basic Aspects of LMOGs: From Molecular Architecture to Functional Assemblies 35512.3 Why Developing Organogels with Vegetable Oils? 35612.4 Organogels of Candelilla Wax 37312.5 Conclusions 377References 37913 Formation and Properties of Biopolymer-Based Oleogels 385Ashok R. Patel13.1 Introduction 38513.2 Formation of Polymer-Based Oleogels 38613.3 Properties of Polymer-Based Oleogels 39313.4 Potential Applications of Polymer-Based Oleogels 39713.5 Conclusions: Opportunities and Challenges 398Acknowledgments 401References 40214 Lipid Crystallization in Water-in-Oil Emulsions 405Nicole L. Green and Dérick Rousseau14.1 Introduction 40514.2 Basics of Emulsion Properties 40614.3 Emulsifier Effects on W/O Emulsions 40814.4 Stabilization Modes of W/O Emulsions 41514.5 Conclusions 423References 42415 Crystallization of Lipids in Oil-in-Water Emulsion States 431John N. Coupland15.1 The Basic Concepts 43115.2 Surface Nucleation 43215.3 Polymorphic Transitions in Droplets 43615.4 Morphology of Crystalline Droplets 43715.5 Colloidal Stability of Crystalline Droplets 43915.6 Conclusions 442References 44316 Lipid Crystals and Microstructures in Animal Meat Tissues 447Michiyo Motoyama, Genya Watanabe, and Keisuke Sasaki16.1 Introduction 44716.2 Depot Fat and Crystalline State 44816.3 Fat Crystals and Quality of Porcine Adipose Tissue 45016.4 Crystal Microstructures in Adipose Tissues 46016.5 Concluding Remarks 462Acknowledgments 462References 46217 Conventional and New Techniques to Monitor Lipid Crystallization 465Annelien Rigolle, Koen Van Den Abeele, and Imogen Foubert17.1 Introduction: What Would Be a Perfect Technique? 46517.2 Conventional Techniques (and Advances Made) 46617.3 "New" Techniques with Potential for Online Monitoring 47817.4 Conclusions 485Acknowledgments 486References 487Index 493