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.
Table of Contents
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
References 279
10 Crystallization Properties of Milk Fats 283
Christelle 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 323
Maria 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 353
Jorge 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 385
Ashok 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 405
Nicole 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 431
John 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 447
Michiyo 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 465
Annelien 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
