Contents

Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v

Phase Behavior and Polymorphism

Chapter 1 Molecular Aspects in Fat Polymorphism . . . . . . . . . . . . . . . 1
Kiyotaka Sato
Chapter 2 Molecular Modeling Applications in Lipid Crystallization . . 17
James Evans, Alfred I: Lee, and Allan Myerson
Chapter 3 Simultaneous Examination of Structural and Thermal Behaviors of
Fats by Coupled X-ray Diffraction and Differential Scanning
Calorimetry Techniques: Application to Cocoa Butter Polymorphism . 34
Michel Ollivon, Christophe Loisel, Christelle Lopez, Pierre Lesieur;
Franck Artzner; and Ge'rard Keller
Chapter 4 Effects of Tempering on Physical Properties of Shortenings Based on
Binary Blends of Palm Oil and Anhydrous Milk Fat During Storage . . . 42
Nor Aini I.

Lipid Crystallization Kinetics

Chapter 5 Triacylglyceride Crystallization in Vegetable Oils: Application of
Models, Measurements, and Limitations . . . . . . . . . . . . . . . . . . . . . 53
Jorge E Toro-Vazquez, Elena Dibildox-Alvarado, Verdnica
Herrera- Coronado, and Miriam A. Chard-Alonso
Chapter 6 Differential Scanning Calorimetry as a Means of Predicting
Chocolate Fat-Blooming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Imogen Foubert, Inge Van Cauteren, Koen Dewettinck, and
Andre' Huyghebaert
Chapter 7 Effect of Sucrose Polyesters and Sucrose Polyester-Lecithins on
Crystallization Rate of Vegetable Ghee . . . . . . . . . . . . . . . . . . . . . . 87
Mohammad Ibrahim Nasir
Chapter 8 Experimental Study and Computer Modeling of the Dynamic
and Static Crystallization of Cocoa Butter . . . . . . . . . . . . . . . . . . . . 96
Ph. Rousset and M . Rappez
Chapter 9 Crystallization of Palm Oil Products . . . . . . . . . . . . . . . . . . . . . . . . 110
Chiew Let Chong
Chapter 10 Comparison of Experimental Techniques Used in Lipid
Crystallization Studies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
A.J. Wright, S.S. Narine, and A.G. Marungoni

vii
viii Contents

Microstructure and Rheology

Chapter 1 1 Ultrasonic Characterization of Lipid Crystallization ............... 132
John N. Coupland
Chapter 12 Solid Fat Index vs. Solid Fat Content: A Comparison of Dilatometry
and Pulsed Nuclear Magnetic Resonance for Solids in Hydrogenated
Soybeanoil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
G.R. List, K.R. Steidley, D. Palmquist, and R.O. Adlof
Chapter 13 Elasticity of Fractal Aggregate Networks: Mechanical Arguments .... 153
Alejandro G. Marangoni and Suresh S. Narine
Chapter 14 Development and Use of a Novel Technique to Measure Exchange
Between Lipid Crystals and Oils ............................ 160
Paul Smith, Negin Haghshenas, and Bjorn Bergenstdhl

Crystallization in Emulsions
Chapter 15 Application of Crystallization Technique for the Lipase-Catalyzed
Solid-Phase Synythesis of Sugar Fatty Acid Monoesters . . . . . . . . . . 168
Youchun Yan, Uwe T Bornscheuer; and Rolf D. Schmid
Chapter 16 Relating Bulk-Fat Properties to Emulsified Systems: Characterization
of Emulsion Destabilization by Crystallizing Fats . . . . . . . . . . . . . . . . . 176
Shawn D. Campbell, H. Douglas Gofi and De'rick Rousseau
Chapter 17 Crystallization in Emulsion: Application to Thermal and
Structural Behavior of Milk Fat .............................. 190
Christelle Lopez, Pierre ksieur; GPrard Keller; and Michel Ollivon

Applications
Chapter 18 Emulsion Partial Coalescence and Structure Formation in
Dairy Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
H. Douglas Goff
Chapter 19 Solidification Processes in Chocolate Confectionary Manufacture .... 215
Gregory R. Ziegler
Chapter 20 Polymorphism and Texture of Fats ............................ 225
J.M. deMan and L. deMan
Index .................................................. 237