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VIRTUAL 2020 AOCS Annual Meeting & Expo

Edible Applications Technology

Session: Implication of Lipid Structuring and Fat Crystallization in Food Application

Introduction: Implication of Lipid Structuring and Fat Crystallization in Food Application

Tuesday, June 30, 2020

11:40 AM – 11:45 AM CDT

On Demand

Co-Chair(s)

NA

Nuria C. Acevedo

Iowa State University
ELENA DIBILDOX-ALVARADO

Research professor
UNIVERSIDAD AUTONOMA DE SAN LUIS POTOSI. FACULTAD DE CIENCIAS QUIMICAS
SAN LUIS POTOSI, San Luis Potosi, Mexico

Application of fat crystallization can be seen in all segments of the food industry. This session discusses the implication and utilization of fat crystallization in food applications for textural and organoleptic attributes, including role of fat selection, role of food ingredients and effect of food processing on product structuring for confectionery, bakery, margarines, ice cream, and so forth.

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