Structure and functionality of edible fats

Application of fats in some food products

“…The three basic polymorphs are designated α, β, and β' (Marangoni et al, 2012). It is essential for the fat to be in the β' crystal form to promote optimum creaming (Wilderjans et al, 2013).…”

Promotional Effects of New Types of Additives on Fat Crystallization

“…The crystallization properties of fats largely affect the microstructural and physical properties and help to establish the quality, productivity, and preservability of the products 2,3 . For example, in the commercial manufacturing cooling processes for fat products, such as margarine, shortening, and chocolate, the crystal nucleation of the fats occurs first, followed by crystal growth.…”

Milk fat in structure formation of dairy products: a review

“…Without solid fat, a milk fat-based product is fully liquid. Without liquid fat, it would appear hard and brittle [35,36,37].…”