Structure and Properties of Fat Crystal Networks: 2nd Edition (Hardback) book cover

Structure and Properties of Fat Crystal Networks

2nd Edition

By Alejandro G. Marangoni, Leendert H. Wesdorp

CRC Press

518 pages | 232 B/W Illus.

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pub: 2012-09-25
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Description

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material?

A comprehensive omnibus, Structure and Properties of Fat Crystal Networks, Second Edition clarifies the complex relationship between triglyceride composition of vegetable oils and fats, the physicochemical properties of triglycerides in simple and complex model systems, their crystallization, and melting behavior. Furthermore, it dives into the implications of these materials on the functional properties in food systems.

Replacing ingredients, optimizing functionality, and improving health necessitate the ability to relate the structural organization present in a material to macroscopic properties. Revisiting concepts and approaches used in the study of fat crystal networks, the second edition includes new developments, particularly intermolecular interactions, and thoroughly updated analytical methods. Succinct, clear, and complete, this book is designed to help students and early-career researchers make the study of fats a more focused, less frustrating, and less expensive endeavor.

Table of Contents

Review of Crystallography

Crystal Lattices

Lattices and Unit Cells

Miller Indices

Powder X-Ray Diffraction and Bragg’s Law

Typical Powder XRD Setup

Indexing Reflections

Crystallographic Structure of Fats

Nucleation, Crystal Growth, and Structural Implications

Introduction to Crystallization

Crystallization Kinetics

Isothermal Crystallization Kinetics and Microstructure

Nonisothermal Nucleation of Fats

Intermolecular Forces in Triacylglycerol Particles and Oils

David A. Pink

Introduction

Van der Waals Interactions

Mean Field Models

Van der Waals Interactions and Rheological Characteristics

X-Ray Scattering and Fractal Dimensions

Conclusion

Rheology of Solids

Hooke’s Law

Stress–Strain Relationships and Elastic

Types of Stresses and Corresponding

Elastic Behavior

Yield Value from Constant Force Cone

Rheology of Liquids

Types of Fluid Flow

Modeling Flow Behavior

Viscoelastic Behavior

Creep and Recovery/Stress Relaxation

Dynamic Methods

Microstructure and Nanostructure

Alejandro G. Marangoni, Suresh S. Narine, Nuria C. Acevedo, and Dongming Tang

Introduction

Mesoscale and Nanoscale in Fat Crystal Networks

Where Lies the Fractality in Fat Crystal Networks?

Conclusions

Yield Stress and Elastic Modulus of a Fat Crystal Network

Model

Liquid–Multiple Solid Phase Equilibria in Fats

Leendert H. Wesdorp, J.A. van Meeteren, S. de Jong, R. van der Giessen, P. Overbosch, P.A.M. Grootscholten, M. Struik, E. Royers, A. Don, Th. de Loos, C. Peters, and I. Gandasasmita

Introduction and Problem Definition

Approach to the Problem

Flash Calculations

Pure Component Properties

Mixing Behavior in Liquid State

Mixing Behavior in the α-Modification

Mixing Behavior in the β- and β-Modifications

Predicting Interaction Parameters

Practical Applications

Summary

List of Symbols

Appendix 9.A: Pure Component Data

Appendix 9.B: Specific Retention Volumes of Several Probes in Stationary Phases of Liquid TAGs

Appendix 9.C: Purity of the TAGs Used in Section 9.7

Appendix 9.D: Binary Phase Diagrams of TAGs: Data

Experimental Methodology

Rodrigo Campos

Introduction

Crystallization

Thermal Properties

Polymorphism

Microstructure

Mechanical Properties

Fractal Dimension

Oil Migration

About the Authors

Alejandro G. Marangoni, Professor and Canada Research Chair, Food and Soft Materials Science, University of Guelph, ON, Canada. His work concentrates on the physical properties of foods, particularly fat crystallization and structure.

Subject Categories

BISAC Subject Codes/Headings:
SCI013040
SCIENCE / Chemistry / Organic
TEC012000
TECHNOLOGY & ENGINEERING / Food Science