Crystallization Processes in Fats and LipidSystems + N. arti, K. Sato.pdf

ISBN: 0-8247-0551-3

This book is printed on acid-free paper.

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Preface

More than 10 years ago we published our ﬁrst book, Crystallization and Polymor-

phism of Fats and Fatty Acids . The book presented the basic concepts and tech-

niques available at that time associated with the physical behavior of fats and

oils with relation to their crystallization and polymorphic transformations. The

book was well accepted by the scientiﬁc community as well as by technologists

and engineers.

Signiﬁcant progress has been made in recent years in this research area,

both in fundamental aspects of crystallization and in applications. We felt that

it was an appropriate time to update our book with relevant new developments

in the area. Of special interest are the advanced analytical tools such as the micro-

probe techniques, high-power Synchrotron radiation X-ray diffraction, vibra-

tional spectroscopy and infrared adsorption, Raman scattering and nuclear mag-

netic resonance, computer modeling, and sophisticated calculations. These ad-

vanced techniques have provided signiﬁcant new information resulting in cutting-

edge research and a better understanding of molecular structures, morphology

and texture of fats and lipids, kinetic-phase properties of phase transformations,

mixing behavior, and interactions with seeding materials, especially with surfac-

tants.

The past 10 years have brought new aspects and new concepts of fat crystal-

lization and polymorphism of new fats, complex blends of specialty fats, fatty

acids, non-saponiﬁable lipids and mono- and diglycerides. This book is bringing

to light new and emerging techniques, processes, and mechanisms, stressing what

is new and different, promising and revolutionary. We are strongly impressed by

the new dimensions that some scientists have brought to this ﬁeld. Interfacial

crystallization in emulsions and microemulsions, lyotropic liquid crystals, and

other self-assembled structures are only some of these new areas. Crystallization

iii

Preface

in conﬁned volumes is an innovative approach that leads to interesting options

for preparation of nano-sized crystals with unique properties, as well as new

polymorphic forms that are interfacially mediated. Other promising studies are

related to pharmaceuticals, cosmetics, and food applications.

Lipids and fats are drawing strong attention from nutritionalists and life

science researchers. The needs for specialty fats and oils with strong emphases

on health, balanced nutrition, and functionality are a strong motivation for better

selection of fat blends in the solid form. These dictate narrow particle sizes,

ﬂowing properties, and new physical properties derived from a better control of

polymorphism and crystallization. Industrial crystallization of fats and lipids is

an important issue mainly for food applications. Some progress has also been

made in this area.

We believe that this new book brings a well-balanced structure of funda-

mental and applied developments to the ﬁeld of fats and lipids crystallization. We

hope that the reader will enjoy this book, as well as ﬁnd it useful and rewarding.

Nissim Garti

Kiyotaka Sato

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