Physical Properties of Lipids

Abstract

This chapter deals with the physical properties of food lipids. Wedescribe both differential scanning colorimetry and nuclear magneticresonance techniques that can be used to determine the amount ofliquid and crystalline fat in a lipid. The crystal properties ofa lipid can be determined microscopically as we describe. We discusshow laser light scattering and electrical pulse counting can be usedto measure emulsion droplet size, a parameter that is highly correlatedto emulsion stability, and then outline methods to determine thestability of food emulsions. We provide an excellent discussion ofthe thermodynamic principles behind the chemistry of interfaces andsurfaces. Finally, we provide protocols for determining static anddynamic interfacial tension.