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Effect of processing on crystal structure
Author(s) -
Hoerr C. W.
Publication year - 1967
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635594
Subject(s) - crystal (programming language) , interesterified fat , crystal structure , fractionation , tempering , transformation (genetics) , materials science , composition (language) , chemistry , chemical engineering , biological system , crystallography , organic chemistry , computer science , composite material , engineering , biochemistry , biology , enzyme , linguistics , philosophy , lipase , gene , programming language
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.