Crystallization Processes in Fats and Lipid Systems

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.

R. Adleman: Pillsbury Co., Minneapolis, Minnesota Dino Aquilano: Department of Mineralogy and Petrology, University of Torino, Italy Hidetoshi Arima: Faculty of Pharmaceutical Sciences, Kumamoto University, Japan P. Bennema: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands S. X. M. Boerrigter: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands Heike Bunjes: Department of Pharmaceutical Technology, Institute of Pharmacy, Friedrich Schiller University, Jena, Germany Nissim Garti: Casali Institute of Applied Chemistry, The Graduate School of Applied Science, The Hebrew University of Jerusalem, Israel R. F. P. Grimbergen DSM REsearch, Geleen, The Netherlands R. W. Hartel: Department of Food Science, University of Wisconsin, Madison Masamichi Hikosaka: Faculty of Integrated Arts and Sciences, Hiroshima University, Higashi-Hiroshima, Japan F. F. A. Hollander: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands Fumitoshi Kaneko Graduate School of Science, Osaka University, Toyonaka, Japan K. E. Kaylegian: Wisconsin Center for Dairy Research, Madison William Kloek DMV International, Veghel, The Netherlands Tetsuo Koyano: Confectionery Research and Development Laboratory, Meiji Seika Kaisha, Ltd., Saitama, Japan Niels Krog Danisco Cultor, Brabrand, Denmark Hajime Matsuda: Shiseido Laboratories, Yokohama, Japan H. Meekes: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands Koji Nozaki: Department of Physics, Faculty of Science, Yamaguchi University, Japan Malcolm J. W. Povey: Proctor Department of Food Science, University of Leeds, England Kiyotaka Sato: Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, Japan Giulio Sgualdino: Department of Chemistry, University of Ferrara, Italy Kevin W. Smith: Unilever Research Colworth, Sharnbrook, Bedfordshire, England Satoru Ueno: Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, Japan J. van de Streek: RIM Department of Solid State Chemistry, University of Nijmegen, The Netherlands Ton van Vliet: Department of Food Science and Technology, Wageningen University, and Wageningen Centre of Food Sciences, The Netherlands Pieter Walstra: Department of Food Science and Technology, Wageningen University, The Netherlands Kirsten Westesen: Department of Pharmaceutical Technology, Institute of Pharmacy, Friedrich Schiller University, Jena, Germany Michihiro Yamaguchi: Shiseido Laboratories, Yokohama, Japan Junko Yano: Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, Japan