Chapter 10 - Fat Crystallization and Structure in Bakery, Meat, and Cheese Systems

Abstract

All ingredients have their role within a food system, coming together to provide functionality, texture, and flavor. One major component in food is fat, which can exist as a liquid, or as a solid, in different crystallization and structural forms. The properties of solid fats have been extensively studied, but in food systems, fat has the ability to interact with the many other components within the matrix. This creates the potential for changes in crystallization and structure; however, the presence of these matrix components poses a challenge when it comes to the analysis of fat properties using conventional methods. This chapter will outline some important factors and considerations when it comes to examining the crystallization behavior of fats contained within food systems, specifically in high-fat bakery, meat, and cheese systems.