| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398118 | Food Research International | 2013 | 7 Pages |
Abstract
⺠Monoacylglycerols influence fat crystallization in recombined cream. ⺠Effect depends on degree of saturation and chain length of monoacylglycerols. ⺠Long-chain saturated monoacylglycerols induce interfacial heterogeneous nucleation. ⺠Number, size, arrangement and morphology of fat crystals may be changed. ⺠Fat crystallization is related to partial coalescence and final whipping properties.
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Authors
Eveline Fredrick, Kim Moens, Bart Heyman, Sabine Fischer, Paul Van der Meeren, Koen Dewettinck,