The first authoritative source on the subject, Fat Crystal Networks covers the physical chemistry of crystallization, emphasizing structure and mechanical properties as well as crystallization processes in fats and lipid systems. It features a digital library containing 8000 full-color images of crystallized fats including cocoa butter, milkfat, milkfat fractionations, and palm oil. Presenting a wealth of information pertinent to real-world challenges in industry, the book illustrates a wide range of analytical methodologies and describes fractal analysis, the phase behavior of lipids, and methods to alter fat functionality through blending and physical manipulation. .