Crystal modification, margarine

Margarine, which is produced worldwide in amounts exceeding 7 million t/a, is a water in oil emulsion. Its stability is achieved by an increase in viscosity of the continuous fat phase due to partial crystallization and through emulsifiers. The fat crystals form a three dimensional network. They should be present in the P -modification a conversion P —> P is undesirable because the P-modification causes a sandy texture defect. Hydrogenated fats, which are frequently used as... 

Modification of the interface will also occur as a result of fat crystal-emulsifier interactions. Many food emulsions (e.g., ice cream, margarine) are prepared... 

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