Size-dependent aggregation rates

Equation (12.16) is only valid for droplets of identical size. Fortunately, since it does not depend on the droplet size, the flocculation rate does not change dramatically if we consider that aggregates are formed and not all droplets have the same size. To take aggregate formation into account we just have to change the flocculation rate constant to kf 8kBT/3r],... 

Fat crystallization has been extensively studied in bulk fats and, to a lesser extent, in emulsified fats. It has been shown that the crystallization behavior of a fat will proceed quite differently, depending on whether it is in bulk or emulsified form (4,5). Authors have examined the effect of the state of dispersion on the crystallization mechanisms (nucleation, crystallization rate) and polymorphic behavior (6-11) of partial- and triglycerides in bulk and emulsified form. Understanding the mechanisms of emulsion nucleation and crystallization is one of the first steps in understanding the destabilization of emulsions and partial coalescence, e.g., stabilization of liquid fat emulsions by solid particles (fat) or control of the polymorphic form of crystals during the process of partial coalescence to control the size of aggregates and textural properties. 

Agglomeration and/or aggregation are common in reactive crystallization and should not be confused with true growth (see Section 10.3.8.1 below). Secondary growth phenomena can also be expected, such as growth rate dispersion and size-dependent growth (see Section 10.3.8.2 below). 

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