Fat Crystals and Physical Properties of Emulsion

Abstract

The fat crystallization on the emulsion is recognized important subject in food, cosmetic, pharmaceutical, ink and any other industrial production. In this paper expressed fundamental and commercial point of the relationship between fat crystals and physical properties of emulsion from the perspective of interaction of emulsifiers and fat crystals.

In the fundamental part expressed as follows, (I) fat crystallization mechanism in the emulsion droplets, (II) fat crystals and emulsion stability, (III) the recent research reports on the relationship between the fat crystals and the physical properties of emulsion. In the commercial part represented about the latest research reports and applications on the food production especially cream production that is leading product in the food emulsion. Furthermore, we discussed with the emulsion stability and the addition effect of sucrose fatty acid ester and decaglycerine fatty acid ester on whipping performance in terms of fat crystals in regard to coffee cream and whipped cream.