Phase-change behavior

Fig. 74. Phase change behavior of pH and temperature-sensitive polymers and hydrogels [452]...

The sensory properties, especially texture and appearance, of milk fat-based products such as butter, cream, cheese, ice cream and milk chocolate are largely dependent on the physical properties of the product, especially properties governed by the phase change behavior of the fat, used here to mean melting and crystallisation behavior, crystal polymorphism and microstructure (Birker and Padley, 1987 O Brien, 2003). The same may be said of the functional properties of milk fat, milk fat fractions and milk fat-based products when these are used as food ingredients. 

Thermal analysis methods are widely used in all fields of pharmaceutics. They are unique for the characterization of single compounds. The information correlated with the thermodynamic phase diagrams is extremely helpful for rational preformulation and development of new delivery systems. Very rapid and requiring only very small samples of material, these methods are applicable in development and also in production for quality control. The combination with spectroscopic and crystallographic data will allow better insight in complex phase changes behavior. 

The phase change behavior just described requires that three conditions be... 

Figure 2 Example of the phase change behavior between the melt, solid, and solution states of Suprapolix materials. (Reproduced with permission from Ref. 10. Elsevier, 2004.)...

Table 2.41 The phase change behavior of different molecular weight PEGs measured with DSC...

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