Abstract
The emulsifying agent is widely used for various usages of the food processing. The physical properties adjustment function of the processing oils and fats is especially important. Therefore, it is indispensable to understand the mechanism of the function that the emulsifying agent adjusts oil and fat physical properties in detail. In this research, it aimed to clarify the effect of high-melting point surfactants on kinetics of nucleation and crystal growth in a separate manner.
