Influence of minor components on fat crystallization
Talbot G., Smith K.W., Bhaggan K., Influence of minor components on fat crystallization, Lipid Technology, 2012, 24(4), 83-85
Crystallization in fats is of fundamental importance in the production and consumption of fats per se and of food and home and personal care (HPC) products in which fats form a major part. While crystallization of fats as such has been extensively reviewed over the past decade there has been less emphasis on the role of minor components. A review by Smith et al. [1] redressed this; this article is based on that review.