Application of DSC, Pulsed NMR, and Other Analytical Techniques to Study the Crystallization Kinetics of Lipid Models, Oils, Fats, and Their Blends in the Field of Food Technology

Controlling and monitoring lipid crystallization in foods is essential for maintaining food product quality. A thorough understanding of the effect of processing conditions on lipid crystallization is needed to obtain crystalline networks with desired functional properties. Several techniques can be used to monitor the crystallization behavior of lipids, such as low-resolution nuclear magnetic resonance (p-NMR), x-ray diffraction (XRD), low-intensity ultrasound, polarized light microscopy (PLM), polarized light turbidimetry (PLT), and differential scanning calorimetry (DSC). DSC is one of the most commonly used techniques in industry and academia due to its ease of use, relatively low cost, accuracy, and reproducibility.