The role of fat crystal wettability in altering dairy emulsion properties

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The role of fat crystal wettability in altering dairy emulsion properties. This project aims to control fat crystal wettability, to create tailored dairy products with desirable stability, shelf-life and texture. Fat crystals are an essential component of dairy emulsions (fat droplets dispersed in dairy/milk serum) and control product processing, shelf life and texture. Their structuring role involves partial coalescence: the formation of complicated network structures of fat droplets. Unless fat crystals are partially wetted by water, they will not be present at the fat droplet interface, and partial coalescence will not occur. Expected outcomes are new dairy products with optimum stability and texture.