ABSTRACT
Fat crystallization is an important determinant in food quality, texture, and shelf-life. Understanding and controlling the crystallization behavior of fats are required for the development of the desired functional properties, texture, and stability. This chapter reviews fat crystallization and its applications for healthy foods. Foods can be accepted as functional and nutritional if they contain bioactive components that reduce the risk of disease and/or promote good health. To initiate crystallization of a fat, the crystallizing molecules must be supersaturated in some way. In some situations, as in solvent fractionation of fats, an organic solvent is used to control crystallization of fats. The range of food applications of the fats and oil or their blends may be increased by application of a modification technique or combination of modification techniques. The different crystal lattice structures that can form under different crystallization conditions are indicative of polymorphism, a common phenomenon in lipid crystallization.
