Abstract
The C=C double bonds in unsaturated fatty acid chains exist in two conformations — the cis formation and the trans formation (q.v.). In the cis formation, the hydrogen atoms associated with the unsaturated carbon atoms lie on the same side of the double bond, i.e.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Similar content being viewed by others
References
Hagemann, J.W. Thermal behaviour and polymorphism of acylglycerides. In Crystallisation and Polymorphism of Fats and Fatty Acids, Eds Garti, N. and Sato, K. (1988), Marcel Dekker, New York.
Wille, R.L. and Lutton, E.S. J. Am. Oil Chem. Soc. 43 (1966), 942.
Larsson, K. Acta Chem. Scand. 20 (1966), 2255–2260.
Peilow, A. Unpublished Unilever results.
Andersson, W. Rev. Intern. Chocolat. 18 (1963), 49.
Cebula, DJ., Dilley, K.M. and Smith, K.W. Manuf. Conf. (1991) (May), 131–136.
Timms, R.E. Prog. Lipid Res. 33 (1984), 1–38.
de Jong, S., van Soest, T.C. and van Schaick, M.A. J. Am. Oil Chem. Soc. 68 (1991), 371–378.
Talbot, G. International Food Ingredients (1995) (January–February), 40.
Cain, F.W., Hughes, A.D. and Talbot, G. European Patent Application 530864.
Jurriens, G. In Analysis and Characterisation of Oils and Fats and Fat Products, Ed. Boekenoogen, H.A. (1968), Interscience, London.
Persmark, U., Melin, K.A. and Stahl, P.O. Riv. ltal. Sost. Grasse 53 (1976), 301–306.
Loders Croklaan, Specialty Fat Technology (1990).
Talbot, G. Vegetable fats. In Industrial Chocolate Manufacture and Use, 2nd edn., Ed. Beckett, S.T. (1994), 242–257.
Rossell, J.B. Adv. Lipid Res. 5 (1967), 353–408.
Moran, D.P.J. J. Appl. Chem. 13 (1963), 91–100.
Rossell, J.B. Chem Ind. (London), 17 (1973), 832–835.
Timms, R.E. and Bessell, S. Unpublished Unilever results.
Larsson, K. Ark. Kemi 23 (1965), 1.
Riiner, U. Lebensm. Wiss. Technol. 3 (1970), 101–106.
Cebula, D.J., Cain, F.W. and Hargreaves, N.G. European Patent Application 521205.
Koyano, T., Hachiya, I. and Sato, K. Food Structure 9 (1990), 231–240.
Gordon, M.H., Padley, F.B. and Timms, R.E. Fette Seifen Anstrichmittel 81 (1979), 116–121.
Talbot, G. and Bennett, J. Unpublished results.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1995 Chapman & Hall
About this chapter
Cite this chapter
Talbot, G. (1995). Fat eutectics and crystallisation. In: Beckett, S.T. (eds) Physico-Chemical Aspects of Food Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1227-7_7
Download citation
DOI: https://doi.org/10.1007/978-1-4613-1227-7_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-7514-0240-7
Online ISBN: 978-1-4613-1227-7
eBook Packages: Springer Book Archive