It is often desirable to form small fat crystals within a lipid-containing food. Which of these statements is NOT true?
a. Small crystals are often desirable because they lead to a firmer texture in products that form a fat crystal network
b. The nucleation rate must be faster than the crystal growth rate for small crystals to form
c. The crystallization rate must be faster than the nucleation rate for small crystals to form
d. Large crystals can sometimes lead to an undesirable mouthfeel
