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1996-08-01 - Fat Facts for Cookies and Crackers
... As the fat solidifies, it takes on one of three main crystal forms: alpha, beta
prime, and beta. ... Palm oil promotes beta prime crystallization. ...
http://www.foodproductdesign.com/articles/1996/08/fat-facts-for-cookies-and-crackers.aspx - 101k

2004-11-01 - The Global Cookie Jar
... Of the alpha, beta and beta-prime crystalline forms into which fats tend to solidify,
beta-prime shows the best potential for producing an ideal cookie fat. ...
http://www.foodproductdesign.com/articles/2004/11/the-global-cookie-jar.aspx?pg=3 - 60k

2009-02-26 - In Praise of Palm Oil
... Palmitic acid, the main saturated fat in palm oil, naturally forms small, stable
crystals (called beta-prime) that are excellent at stabilizing small air cells ...
http://www.foodproductdesign.com/articles/2009/02/in-praise-of-palm-oil.aspx - 53k

1995-05-01 - Tropical Oils: Status of the Storm
... less stable forms. Palm and cottonseed oils tend to promote the formation
of beta prime crystals, a small, stable form. That is ...
http://www.foodproductdesign.com/articles/1995/05/tropical-oils--status-of-the-storm.aspx - 101k

2005-12-05 - Secrets of Chocolate and Confectionary Coatings
... Molten liquid chocolate left to crystallize on its own at room temperature will
eventually crystallize into the beta prime (ß') form, one of the unstable ...
http://www.foodproductdesign.com/articles/2005/12/secrets-of-chocolate-and-confectionary-coatings.aspx - 101k

2003-03-01 - Uncovering Chocolate and Compound Coatings
... chocolate mass must be cooled below its setting point, then rewarmed to a temperature
higher than the melting point of the unstable beta-prime crystals, but ...
http://www.foodproductdesign.com/articles/2003/03/uncovering-chocolate-and-compound-coatings.aspx?pg=3 - 55k

2006-12-14 - spotlight
... The shortening is naturally saturated and its solid fat crystallizes readily
in the ideal beta-prime form. Visit www.croklaan.com. ...
http://www.foodproductdesign.com/articles/2006/12/spotlight.aspx - 67k

2009-02-26 - In Praise of Palm Oil
... baked goods,; bakery,; stability,; cholesterol,; HDL,; LDL,; palmitic acid,; mouthfeel,;
creaming,; functionality,; beta-prime,; melting point. ...
http://www.foodproductdesign.com/articles/2009/02/in-praise-of-palm-oil.aspx?pg=2 - 54k

2007-12-03 - Playing the Claim Game
... origin. Palmitic acid, the primary saturated fat in palm oil, forms small
(about 1 µm long), stable beta-prime crystals. These ...
http://www.foodproductdesign.com/articles/2007/12/playing-the-claim-game.aspx - 77k

2004-05-01 - Natural Convenience
... oil. It also has a tendency to crystallize into small beta-prime crystals,
which increase its creaming performance in baked goods. ...
http://www.foodproductdesign.com/articles/2004/05/natural-convenience.aspx?pg=7 - 56k