Title: Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems
Abstract: Chapter 6 Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems Laura Bayés-García, Laura Bayés-GarcíaSearch for more papers by this authorTeresa Calvet, Teresa CalvetSearch for more papers by this authorMiquel À. Cuevas-Diarte, Miquel À. Cuevas-DiarteSearch for more papers by this author Laura Bayés-García, Laura Bayés-GarcíaSearch for more papers by this authorTeresa Calvet, Teresa CalvetSearch for more papers by this authorMiquel À. Cuevas-Diarte, Miquel À. Cuevas-DiarteSearch for more papers by this author Book Editor(s):Kiyotaka Sato, Kiyotaka Sato Hiroshima University, Higashi-Hiroshima, JapanSearch for more papers by this author First published: 26 January 2018 https://doi.org/10.1002/9781118593882.ch6Citations: 5 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onFacebookTwitterLinked InRedditWechat Summary Crystallization and polymorphic transformation of lipids are greatly influenced by the use of thermal treatments, such as dynamic temperature variations or thermal thawing. The occurrence of designed polymorphic forms may be controlled and monitored by tailoring the most efficient temperature programs. This chapter examines the influence of such thermal treatments on the polymorphic crystallization of lipids systems from single pure components (tria-cylglycerols [TAGs]) and their mixtures to natural fats, going through model systems to try to understand the influence of these effects on end products properties. The effects of the cooling rate on the polymorphism and microstructure were examined for the TAGs having different positional isomerism. Dynamic thermal treatments have also been applied to colloidal dispersed systems containing lipid components, such as oil-in-water (o/w) or water-in-oil (w/o) emulsions and organogels. The application of different crystallization regimes to continuous phase paraffin wax crystals in w/o emulsions was studied to analyze the stabilization of such systems. Citing Literature Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals RelatedInformation
Publication Year: 2018
Publication Date: 2018-01-26
Language: en
Type: other
Indexed In: ['crossref']
Access and Citation
Cited By Count: 8
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot