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

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals
 
Crystallization 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 technology
 
Written 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.

Sommario

Preface xiii
 
List of Contributors xv
 
1 Introduction: Relationships of Structures, Properties, and Functionality 1
Kiyotaka Sato
 
1.1 Introduction 1
 
1.2 Lipid Species 1
 
1.3 Physical States and the Functionality of Lipid Products 5
 
1.4 Formation Processes of Lipid Crystals 7
 
1.5 Polymorphism 9
 
1.6 Aging and Deterioration 11
 
1.7 Trans-Fat Alternative and Saturated-Fat Reduction Technology 13
 
References 15
 
2 Polymorphism of Lipid Crystals 17
Kiyotaka Sato
 
2.1 Introduction 17
 
2.2 Thermal Behavior of Polymorphic Transformations 17
 
2.3 Molecular Properties 20
 
2.4 Fatty Acids 27
 
2.5 Monoacylglycerols and Diacylglycerols 37
 
2.6 Triacylglycerols (TAGs) 41
 
2.7 Conclusions 54
 
References 54
 
3 Molecular Interactions and Mixing Phase Behavior of Lipid Crystals 61
Eckhard Floeter, Michaela Haeupler, and Kiyotaka Sato
 
3.1 Introduction 61
 
3.2 Thermodynamic Considerations 63
 
3.3 Effects of Molecular Structures on the Phase Behavior 70
 
3.4 Mixing Behavior of TAGs in Natural and Interesterified Fats 92
 
3.5 Crystallization Properties 97
 
3.6 Conclusions 98
 
References 100
 
4 Fundamental Aspects of Crystallization of Lipids 105
Hironori Hondoh, Satoru Ueno, and Kiyotaka Sato
 
4.1 Introduction 105
 
4.2 Physical and Structural Properties of Lipid Liquids 105
 
4.3 Driving Forces for Crystallization 112
 
4.4 Nucleation 114
 
4.5 Kinetics of Crystal Growth 125
 
4.6 Conclusions 135
 
Acknowledgment 136
 
References 136
 
5 Supramolecular Assembly of Fat Crystal Networks from the Nanoscale to the Mesoscale 143
Fernanda Peyronel, Nuria C. Acevedo, David A. Pink, and Alejandro G. Marangoni
 
5.1 Introduction 143
 
5.2 Cryo-TEM 144
 
5.3 Physical Interactions, Models, and Mathematical Methods 154
 
5.4 Ultra Small Angle X-Ray Scattering (USAXS) 164
 
5.5 Concluding Remarks 174
 
Acknowledgments 175
 
References 175
 
6 Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems 183
Laura Bayés-García, Teresa Calvet, and Miquel À. Cuevas-Diarte
 
6.1 Introduction 183
 
6.2 Influence on the Polymorphic Behavior in Bulk State 183
 
6.3 Colloidal Dispersion States 193
 
6.4 Role of Thermal Treatments on End Food Products Properties 198
 
6.5 Conclusions 206
 
References 207
 
7 Lipid Crystal Networks Structured under Shear Flow 211
Farnaz Maleky and Gianfranco Mazzanti
 
7.1 Introduction 211
 
7.2 Overview of the Formation of Fat Crystals 212
 
7.3 Temperature Gradients and Optimal Supercooling 213
 
7.4 Basic Concepts on Shear Flow 214
 
7.5 Fat Crystallization under Shear 216
 
7.6 Concluding Remarks 233
 
References 234
 
8 Tailoring Lipid Crystal Networks with High-Intensity Ultrasound 241
Yubin Ye, Peter R. Birkin, and Silvana Martini
 
8.1 Introduction 241
 
8.2 Fundamentals of Sonication 242
 
8.3 Tailoring Lipid Crystal Networks 246
 
8.4 Practical Considerations 255
 
8.5 Conclusions and Future Research 258
 
References 259
 
9 Effects of Foreign and Indigenous Minor Components 263
Kevin W. Smith and Kiyotaka Sato
 
9.1 Introduction 263
 
9.2 Basic Understanding 264
 
9.3 Effects of Foreign Components 265
 
9.4 Other Additives 276
 
9.5 Conclusions 278

Info autore

About the Editor
KIYOTAKA SATO is Professor Emeritus, Hiroshima University, Japan.

Riassunto

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals

Crystallization 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 technology

Written 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.

Dettagli sul prodotto

• Autori: K Sato, Kiyotaka Sato
• Con la collaborazione di: Kiyotak Sato (Editore), Kiyotaka Sato (Editore), Sato Kiyotaka (Editore)
• Editore: Wiley, John and Sons Ltd
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 31.03.2018
• EAN: 9781118593929
• ISBN: 978-1-118-59392-9
• Pagine: 528
• Categorie: Scienze naturali, medicina, informatica, tecnica > Biologia > Ecologia; Lebensmittelchemie, Lipide, Food chemistry, Food Processing, Production & Manufacture, Food Science & Technology, Lebensmittelforschung u. -technologie, Herstellung u. Verarbeitung von Lebensmitteln, Öle u. Fette, Oils & Fats, Kristallisation