Crystallization and Solidification Properties of Lipids

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 chemicals. A basic understanding of lipid crystallisation and solidification is fundamental to understanding and optimising products or systems containing lipids. This book is a collection of papers from the American Oil Chemists’ Society conference on Crystallisation and Solidification Properties of Lipids held in Toronto, Canada in 2000. The purpose of the conference was to provide attendees with a combination of the following: an overview of the fundamental principles of lipid crystallisation; an update on the most current research in the area of lipid crystallisation, and papers covering application of lipid crystallisation into food, personal care and pharmaceutical products.