Monthly Archives: August 2010

Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content

Vereecken, J., De Graef, V., Smith, K.W., Wouters, J., Dewettinck, K., Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content, Food Research International, 2010, 43(8), 2057-2067 In this study, the crystallization … Continue reading →

Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols

Vereecken J., Foubert I., Smith K.W., Sassano G.J., Dewettinck K., Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols, European Journal of Lipid Science and Technology, 2010, 112(2), 233-245 In this study, the crystallization and melting properties of … Continue reading →

Reducing Saturates by Seeding?

Talbot G., Slager H., Smith K.W., Reducing Saturates by Seeding? World of Food Ingredients, 2010, February, 64-65 Food manufacturers are being encouraged by governmental agencies like the UK’s Food Standards Agency to reformulate their products with lower levels of saturated … Continue reading →

On the metastable zone width of 1,3-dipalmitoyl-2-oleoylglycerol, tripalmitoylglycerol, and their mixtures in acetone solutions

Sangwal K., Smith K.W., On the metastable zone width of 1,3-dipalmitoyl-2-oleoylglycerol, tripalmitoylglycerol, and their mixtures in acetone solutions, Crystal Growth and Design, 2010, 10(2), 640–647 The extensive experimental data reported by Smith et al. (Eur. J. Lipid Sci. Technol. 2005, … Continue reading →