Fat crystals and emulsion stability — a review

• Published in: Food research international Vol. 33; no. 1; pp. 3 - 14
• Main Author: Rousseau, Dérick
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2000
• Subjects: crystals; emulsions; microstructure; rheology; wettability

The effects of fat crystals in food emulsion formation and stability are reviewed. Topics discussed in detail include fat crystal wettability, interfacial rheology, crystal microstructure, and particle location. Specifics on the potential future direction of the field are discussed.