New developments in crystallization processing

The intention of this work presented is to introduce new processing princip les for the crystallization of watery or fatty phases in food systems, and in particular to quantify the process - microstructure - product quality re lationships for such food systems. The crystallization processes demonstrat ed in detail are high shear crystallization (i), spray crystallization (ii) and spray powder based seed crystallization (iii). Crystalline, semi-cryst alline and/or amorphous structures were analysed by calorimetric, mechanica l/rheological and microscopical methods. Quality aspects of the final food products, which are related to the structure of the crystalline and/or amor phous components, were investigated additionally.