Abstract:

A review discusses the effect of emulsifiers on crystn. processes of fats, including nucleation, growth, and phase transitions. Surfactants affect rheol. properties of fats by changing the network formation of fat crystals affecting various phenomena, such as bloom, gloss, and cracking of fat coatings in chocolate or other fat-rich solid products. The emulsifiers affect the fat crystn. and the wetting and adhesion properties of the fats in dispersed systems based in dispersed fat. The behavior of fats could be better predicted using amphiphiles, which allows better control of the phys. properties. [on SciFinder(R)]