Standard Article

Fat Crystal Networks

  1. Geoffrey G. Rye,
  2. Jerrold W. Litwinenko,
  3. Alejandro G. Marangoni

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio008

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

Rye, G. G., Litwinenko, J. W. and Marangoni, A. G. 2005. Fat Crystal Networks. Bailey's Industrial Oil and Fat Products. 1:4.

Author Information

  1. University of Guelph Guelph, Ontario, Canada

Publication History

  1. Published Online: 15 JUL 2005

Abstract

This paper reviews the identification of the various levels of structure present in milk fat crystal networks, and the development of analytical techniques to quantify these levels. The relationship of the various levels of structure to macroscopic physical indicators of the mechanical strength of the network is discussed. The analysis of the microstructural level of the network via fractal geometrical methods is outlined, as well as mechanical models relating the structure to mechanical properties. The effect of processing conditions on the different levels of structure and mechanical properties also discussed.

Keywords:

  • microstructure;
  • fat crystal network;
  • fractal dimension;
  • polymorphism;
  • triglyceride;
  • processing conditions