Crystallization and solidification properties of lipids

The crystallization and solidification properties of lipids are important physical attributes that influence the functional properties of lipids in biological systems, foods, personal care products, pharmaceuticals, and oleochemicals. A basic understanding of lipid crystallization and solidification is fundamental to understanding and optimizing products or systems containing lipids. This book, which contains papers from the American Oil Chemists= Society conference on crystallization and solidification properties of lipids held in 2000, will help in this basic understanding.