Fundamental Aspects of Structures and Properties of Lipid Crystals

Abstract

Lipid crystals play important roles in revealing functionality of melting and rheological behavior and texture formation of lipid-containing colloidal food products, such as gels, cream and emulsions. Recent research on lipid crystals has been increasingly active, mainly because of critical significance of the research for trans-fat alternative and saturated-fat-reducing technology. This review discusses fundamental aspects of structures and properties of lipid crystals from a molecular level to macroscopic network level in close relation to actual production of lipid-containing foods. In particular, recent research of polymorphism of lipid crystals, mixing behavior and crystallization processes has been reviewed.