Monthly Archives: June 2001

J.W. Mullin, Butterworth Heinemann, Oxford, UK, 2001. Since the first publication of this definitive work nearly 40 years ago, this fourth edition has been completely rewritten. Crystallization is used at some stage in nearly all process industries as a method … Continue reading →

R.W. Hartel, Aspen Publishers, Inc., Gaithersburg, MA, USA, 2001 In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the … Continue reading →

N. Widlak, R. Hartel, S. Narine, AOCS Press, Champaign, IL, USA, 2001 The crystallisation and solidification properties of lipids are important physical attributes that influence the functional properties of lipids in biological systems, foods, personal care products, pharmaceuticals and oleo … Continue reading →

Povey M.J.W., Hindle S. and Smith K.W., Crystallization in Food Emulsions, In Food Colloids – Fundamentals of Formulation, Ed. Dickinson E & Miller R, Royal Society of Chemistry, Cambridge (2001) In foods, emulsion crystallization was discovered accidentally, first as part … Continue reading →

Smith K.W., Crystallization of Palm Oil and its Fractions, In Crystallization Processes in Fats and Lipid Systems, Ed. Garti N. & Sato K., Marcel Dekker, New York (2001) Palm oil is an important raw material obtained from the mesocarp (fruit … Continue reading →

Smith K.W., Cocoa Butter and Cocoa Butter Equivalents, In Structured Lipids and Modified Lipids Ed. Gunstone F., Marcel Dekker, New York (2001) Cocoa butter is derived from the cocoa bean, the seed of the Theobroma tree, principally grown in South … Continue reading →