Abstract
The performance of fats in many of their uses in food products is directly dependent on their crystal structure. Fats exist in several crystal modifications, each of which exhibits physical properties that influence the behavior of the fat differently in various applications. The crystal forms in which fats exist and their rates of transformation from one modification to another are dependent upon their molecular composition and configuration. Processing procedures such as blending, hydrogenation, interesterification, fractionation, etc., markedly alter the molecular composition and configuration. Other processing, such as votating and tempering practices, directly affect the crystal structure of the products. Thus, through judicious choice of processing procedures, the crystal characteristics of products can be governed to obtain the desired performance in specific applications.
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Hoerr, C.W. Effect of processing on crystal structure. J Am Oil Chem Soc 44, 202A–238A (1967). https://doi.org/10.1007/BF02635594
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DOI: https://doi.org/10.1007/BF02635594