ABSTRACT
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The con
TABLE OF CONTENTS
chapter 3|52 pages
Morphological Connected Net-Roughening Transition Theory
Application to β-2 Crystals of Triacylglycerols
chapter 14|20 pages
Separation and Crystallization of Oleaginous Constituents in Cosmetics
Sweating and Blooming
chapter 15|22 pages
Crystallization Properties and Lyotropic Phase Behavior of Food Emulsifiers
Relation to Technical Applications
