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2013年 第7卷 第1期

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《化学科学与工程前沿（英文）》 >> 2013年 第7卷 第1期 doi: 10.1007/s11705-013-1309-6

Importance of emulsions in crystallization—applications for fat crystallization

Center for Engineering Science, Thermal Process Engineering, Martin Luther University Halle-Wittenberg, D-06099 Halle (Saale), Germany

发布日期： 2013-03-05
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摘要

Emulsions and crystallization are two independent research topics which normally do not overlap although a combination of the two could be applicable to many areas. Here, the importance of emulsions in the field of fat crystallization is described. Three applications with industrial relevance were chosen for investigation: fat fractionation, the solidification of phase change materials and solid lipid nanoparticles. For fat fractionation and phase change materials, emulsification can be applied as a tool to improve the fat crystallization process, and thus the product quality of the crystallized fat. Furthermore, the use of emulsification creates new application fields such as solid lipid nanoparticles in the area of fat crystallization.

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