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What is Fat Crystallography - DANISCO about?

The document discusses the effects of fat crystallization on product quality, including consistency, texture, and emulsion stability. It outlines the stages of crystallization, factors influencing crystal formation, and the impact of emulsifiers and diglycerides on fat properties. Additionally, it highlights the importance of controlling crystallization for optimal product characteristics in various applications such as margarine and baked goods.

Author

raquel.moraes

Language

EN