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External factors affecting polymorphic crystallization of lipids
Author(s) -
Sato Kiyotaka,
BayésGarcía Laura,
Calvet Teresa,
CuevasDiarte Miquel Àngel,
Ueno Satoru
Publication year - 2013
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201300049
Subject(s) - crystallization , rheology , polymorphism (computer science) , sonication , spreadability , chemistry , chemical engineering , crystallography , materials science , food science , biochemistry , organic chemistry , chromatography , genotype , gene , engineering , composite material
Many physical properties (e.g., hardness, texture, rheology, and spreadability) of lipid‐based products largely depend on the extent of crystallization and transformation of lipids, and their network formation. Therefore, many studies have focused on controlling the crystallization of lipids in order to determine the functionality of lipid crystals. Both internal and external factors greatly affect the processes of lipid crystallization. The most important internal factors are polymorphism, which depends on variation in fatty acid moieties, and the composition or blending of different lipid materials. Important external factors are thermal treatment, additives, application of shear, sonication, and pressure. This paper briefly reviews recent advances in research on these external factors. We discuss the results by considering the relationships between external factors and thermodynamics, as well as kinetic properties of the crystallization and transformation of polymorphic forms of lipid crystals.