Details

Crystallization of Lipids


Crystallization of Lipids

Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals
1. Aufl.

von: Kiyotaka Sato

172,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 25.01.2018
ISBN/EAN: 9781118593912
Sprache: englisch
Anzahl Seiten: 520

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Beschreibungen

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.
Preface xiii List of Contributors xv 1 Introduction: Relationships of Structures, Properties, and Functionality 1Kiyotaka 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 17Kiyotaka 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 61Eckhard 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 105Hironori 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 143Fernanda 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 183Laura 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 211Farnaz 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 241Yubin 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 263Kevin 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 References 279 10 Crystallization Properties of Milk Fats 283Christelle Lopez 10.1 Introduction 283 10.2 Milk Fat: A Wide Diversity of Fatty Acids and Triacylglycerols (TAGs) 284 10.3 Crystallization Properties of Bovine Anhydrous Milk Fat (AMF) 285 10.4 Crystallization of TAGs in Bovine Milk Fat Globules and Emulsion Droplets 296 10.5 Crystallization Properties of Milk Fat in Dairy Products 306 10.6 TAG Compositions Affecting Crystallization Properties of Milk Fat 308 10.7 Liquid TAG Phase 316 10.8 Conclusions 317 References 318 11 Crystallization Behavior of Sunflower Oil–Based Fats for Edible Applications 323Maria L. Herrera and Silvana Martini 11.1 Introduction 323 11.2 High Stearic High Oleic Sunflower Oil 324 11.3 Blends of Sunflower Oil and Milk Fat 337 11.4 HSHO-Based CBE 347 11.5 Conclusions 348 References 348 12 Physical Properties of Organogels Developed with Selected Low-Molecular-Weight Gelators 353Jorge F. Toro-Vazquez, Flor Alvarez-Mitre, and Miriam Charó-Alonso 12.1 Introduction 353 12.2 Basic Aspects of LMOGs: From Molecular Architecture to Functional Assemblies 355 12.3 Why Developing Organogels with Vegetable Oils? 356 12.4 Organogels of Candelilla Wax 373 12.5 Conclusions 377 References 379 13 Formation and Properties of Biopolymer-Based Oleogels 385Ashok R. Patel 13.1 Introduction 385 13.2 Formation of Polymer-Based Oleogels 386 13.3 Properties of Polymer-Based Oleogels 393 13.4 Potential Applications of Polymer-Based Oleogels 397 13.5 Conclusions: Opportunities and Challenges 398 Acknowledgments 401 References 402 14 Lipid Crystallization in Water-in-Oil Emulsions 405Nicole L. Green and Dérick Rousseau 14.1 Introduction 405 14.2 Basics of Emulsion Properties 406 14.3 Emulsifier Effects on W/O Emulsions 408 14.4 Stabilization Modes of W/O Emulsions 415 14.5 Conclusions 423 References 424 15 Crystallization of Lipids in Oil-in-Water Emulsion States 431John N. Coupland 15.1 The Basic Concepts 431 15.2 Surface Nucleation 432 15.3 Polymorphic Transitions in Droplets 436 15.4 Morphology of Crystalline Droplets 437 15.5 Colloidal Stability of Crystalline Droplets 439 15.6 Conclusions 442 References 443 16 Lipid Crystals and Microstructures in Animal Meat Tissues 447Michiyo Motoyama, Genya Watanabe, and Keisuke Sasaki 16.1 Introduction 447 16.2 Depot Fat and Crystalline State 448 16.3 Fat Crystals and Quality of Porcine Adipose Tissue 450 16.4 Crystal Microstructures in Adipose Tissues 460 16.5 Concluding Remarks 462 Acknowledgments 462 References 462 17 Conventional and New Techniques to Monitor Lipid Crystallization 465Annelien Rigolle, Koen Van Den Abeele, and Imogen Foubert 17.1 Introduction: What Would Be a Perfect Technique? 465 17.2 Conventional Techniques (and Advances Made) 466 17.3 “New” Techniques with Potential for Online Monitoring 478 17.4 Conclusions 485 Acknowledgments 486 References 487 Index 493
About the Editor KIYOTAKA SATO is Professor Emeritus, Hiroshima University, Japan.
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, cosmetics 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.

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