A critical introduction to lipid shortening systems is provided. The review covers types,
formulations, functionality, and processing conditions required for the production of lipid …

Naturally occurring fats are multi-component mixtures of triacylglycerols (TAGs), which are
triesters of fatty acids with glycerol, and of which there are many chemically distinct …

Crystallization of fats is a determinant physical event affecting the structure and properties of
fat-based products. The stability of these processed foods is regulated by changes in the …

The mechanical and thermal properties of a fat crystal network are determined by factors
such as chemical composition, solid fat content (SFC), and crystal habit (polymorphism and …

Milk fat is a high-value milk component that is processed mainly as butter, cheese, cream
and whole milk powder. It is projected that approximately 35 million tonnes of milk fat will be …

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s
(under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s …

Over the years, there has been a steady stream of publications on the influence that minor
components and additives have on the physical properties of fat continuous systems. These …

Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically,
enzymatically, or genetically modifying the composition and/or distribution of fatty acids in …

The formation of biogenic amines in food products forms a serious challenge for food
producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) …

As promising cocoa butter (CB) alternatives, oleogels have the potential to prevent fat
blooms of chocolate. We aimed to explore possible reasons for the bloom resistance of …