Crystallization and Solidification Properties of Lipids

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Structure-Function Analysis of Edible Fats

Editors: Alejandro Marangoni. Paperback ISBN: Published Date: 14th June Page Count: For regional delivery times, please check When will I receive my book? Sorry, this product is currently out of stock. Flexible - Read on multiple operating systems and devices.

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Properties of Lipids

Notify your administrator of your interest. Crystallization and Solidification Properties of Lipids Details The crystallization 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 oleochemicals. A basic understanding of lipid crystallization and solidification is fundamental to understanding and optimizing products or systems containing lipids.

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conference on Crystallization and Solidification Properties of Lipids held in Toronto,. Canada, in The purpose of this conference-as was the purpose of the. Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products.

This book, which contains papers from the American Oil Chemists' Society conference on crystallization and solidification properties of lipids held in , will help in this basic understanding. Show less. View More.

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I accept legal terms and privacy policy. L, in order to meet your request and incorporate you to our news and commercial communications service. For more information about our privacy policy, visit the Legal Notice of our website www. Crystallization Fats differ from oils in their degree of solidification at room temperature, since in these conditions the oils are in a liquid state not crystallized while the fats are in the solid crystallized state.

When short chain or unsaturated acids are present, the melting point is reduced. The melting point is of great importance in the processing of animal fats. Viscosity The viscosity of a fat is due to the internal friction between the lipids that constitute it.