Print version record and CIP data provided by publisher; resource not viewed.

Includes bibliographical references and index.

Introduction / Kiyotaka Sato -- Polymorphism of Lipid Crystals / Kiyotaka Sato -- Molecular Interactions and Mixing Phase Behavior of Lipid Crystals / Eckhard Floeter, Michaela Haeupler, Kiyotaka Sato -- Fundamental Aspects of Crystallization of Lipids / Hironori Hondoh, Satoru Ueno, Kiyotaka Sato -- Supramolecular Assembly of Fat Crystal Networks from the Nanoscale to the Mesoscale / Fernanda Peyronel, Nuria C Acevedo, David A Pink, Alejandro G Marangoni -- Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems / Laura Bayés-García, Teresa Calvet, Miquel À Cuevas-Diarte -- Lipid Crystal Networks Structured under Shear Flow / Farnaz Maleky, Gianfranco Mazzanti -- Tailoring Lipid Crystal Networks with High-Intensity Ultrasound / Yubin Ye, Peter R Birkin, Silvana Martini -- Effects of Foreign and Indigenous Minor Components / Kevin W Smith, Kiyotaka Sato -- Crystallization Properties of Milk Fats / Christelle Lopez -- Crystallization Behavior of Sunflower Oil-Based Fats for Edible Applications / Maria L Herrera, Silvana Martini -- Physical Properties of Organogels Developed with Selected Low-Molecular-Weight Gelators / Jorge F Toro-Vazquez, Flor Alvarez-Mitre, Miriam Charó-Alonso -- Formation and Properties of Biopolymer-Based Oleogels / Ashok R Patel -- Lipid Crystallization in Water-in-Oil Emulsions / Nicole L Green, Dérick Rousseau -- Crystallization of Lipids in Oil-in-Water Emulsion States / John N Coupland -- Lipid Crystals and Microstructures in Animal Meat Tissues / Michiyo Motoyama, Genya Watanabe, Keisuke Sasaki -- Conventional and New Techniques to Monitor Lipid Crystallization / Annelien Rigolle, Koen Van Den Abeele, Imogen Foubert -- Index -- Supplemental Images.

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. -- Provided by publisher.