Four methods were used to monitor the crystallization behavior of anhydrous
milk fat (AMF), milk fat triacylglycerols (MF-TAG), and MF-TAG plus diacyl
glycerols (MF-DAG). The crystallization process was monitored by measuring
the solid fat content, turbidity, and scattering intensity of the crystalli
zing material, as well as by imaging using polarized light microscopy combi
ned with digital image processing. In general, induction times followed the
order MF-DAG > AMF > MF-TAG for all techniques. However, the absolute valu
e for the induction times differed substantially; on average 3 min by micro
scopy, 7 min by light-scattering spectroscopy, 13 min by turbidimetry, and
25 min by pulsed nuclear magnetic resonance. Microscopic imaging coupled to
image processing proved to be the most sensitive method, suitable for the
study of early events in the crystallization of fats.