Measurement of Shape and Size of Fat Crystals by Electron Microscopy

Heertje, I.; Leunis, M.

doi:10.1006/fstl.1996.0144

Cited by 45 publications

(22 citation statements)

References 2 publications

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“…The crystal form of the solidified fat product has a major influence upon its textural properties (Heertje and Leunis 1997). Fats in the stable ß' form appear smooth, provide good aeration, and have excellent creaming properties.…”

Section: Shortenings Crystal Structurementioning

confidence: 99%

Evaluation of different types of fats for use in high-ratio layer cakes

Zhou

Faubion

Walker

2011

LWT - Food Science and Technology

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Shortening is a major ingredient used in high-ratio layer cakes. Plastic shortenings are most commonly used by the U.S. baking industry, but high levels of trans-or saturated fats cause health concerns. Compared to plastic shortenings, liquid shortenings could significantly reduce the dependence on high melting point fats and the emulsifiers used would enhance the shortening's functionality.The objective of this research was to compare the influence of different types of fats on the texture and shelf-life of high-ratio layer cakes. Cakes were baked with soybean oil to evaluate the function of three emulsifiers (PGMS, GMS, and Lecithin) on layer cake quality, including volume, cake score, interior visual texture (C-Cell), and firmness (Voland-Stevens).An optimum emulsifier combination was chosen (PGMS 1.8%, GMS 1.0% and Lecithin 0.8%) for addition to the liquid oil. Four groups of layer cakes were baked using: plastic shortening, liquid shortening, liquid oil, or liquid oil plus emulsifier combination. Cake performance and firming over-time were evaluated. The liquid shortening provided the best fresh cake characteristics and cake firmness performance. Liquid oil combined with a combination of added emulsifiers performed very similar in terms of firmness, as did the liquid shortening. This indicated that emulsifiers played an important role on the improvement of cake firmness shelflife.

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Section: Shortenings Crystal Structurementioning

confidence: 99%

Evaluation of different types of fats for use in high-ratio layer cakes

Zhou

Faubion

Walker

2011

LWT - Food Science and Technology

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“…We argued that it was possible that condensation of the SSS or PPP molecules would proceed by a process similar to that which led to the formation of crystalline nanoplatelets (CNPs) at low concentration [1,12,17,18] and that, accordingly, we should allow for the possibility that the surfaces are not curved but are planar. We generated two such extreme distributions: one in which the diameter of the sphere was equal to a cube edge so that the cube sides were exterior to the sphere (Exterior Cube), the other in which the sphere diameter was equal to the length of the cube body diagonal (Interior Cube).…”

Section: Solid Cubesmentioning

confidence: 98%

“…At the smallest length scale, Acevedo and Marangoni [1] characterized fully hydrogenated canola oil at the nanoscale and showed that the crystal units are anisotropic crystalline nanoplatelets (CNP). At the micro-to macro-scale (1 μm to 100 μm) fats have been studied in great detail using techniques such as polarized light microscopy [2][3][4], freezefracture electron microscopy (EM) [5][6][7][8], scanning EM [9], confocal scanning light microscopy [10], confocal laser scanning microscopy [11] and transmission electron microscopy (TEM) [1,12]. The observation of the CNPs had opened the door to study, in more detail, the structures that are being created when these CNPs aggregate.…”

Section: Introductionmentioning

confidence: 99%

Ultra Small Angle X-Ray Scattering for Pure Tristearin and Tripalmitin: Model Predictions and Experimental Results

et al. 2014

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Computer simulations in a 3-dimensional cubic space were carried out to (a) model the formation of grains of the triacylglycerols (TAGs), pure tristearin (SSS) and tripalmitin (PPP), and (b) compute structure functions, S(q), of the resulting grain boundaries. It was found that the generally-accepted process of grain creation leading to the formation of grain boundaries yielded results in accord with experimental data while an alternative procedure which created grain boundaries in an ad hoc way, did not. For the models, it was found that S(q) exhibited a slope of approximately −2 for higher q-values and a slope of approximately −3 for lower values of q. Broad localized peaks were observed at q≈0.32u− 1 , where u indicates the units used to define the simulation space. The localized peaks, indicating the characteristic dimensions of the grain boundaries, predict that this size is d≈11u. Experimental studies were carried out on pure SSS and PPP, using Ultra Small Angle X-Ray Scattering (USAXS), in the region 1 × 10 −4 Å −1 < q < 6 10 −2 Å −1 A section of the scattering profiles observed were interpreted in terms of the surface fractal morphology of grain boundaries surrounding the nano-scale voidsnanovoids -in the material. It was observed that the average volume of the nanovoids were characterized by a radius of gyration R g1 of about 370±20 nm for SSS and 437±28 nm for PPP when the Unified Fit software was used. Not surprisingly, the surface fractal dimension, D s , associated with R g1 was similar for both SSS and PPP, giving D s(sss)~2 .1 and D s(ppp)~2 .2. This is in accord with an interpretation that the nanovoid boundaries are rough 2-dimensional surfaces. A slope of approximately −3.0 was observed for the region of 1 × 10 −4 Å −1

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“…Bijker et al 1983;Hildebrandt and Hirst 1985;Rao et al 1989;Heertje and Leunis 1997;Palka and Daun 1999). Depending on the aim of examination, variables to be measured are chosen.…”

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confidence: 99%

The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

Tremlová¹,

Štarha²,

Buňka³

et al. 2006

Acta Vet. Brno

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Model cheese samples from 4 independent productions were heat sterilized (117°C, 20 minutes) after the melting process and packing with an aim to prolong their durability. The objective of the study was to assess changes in the size and shape of fat globules due to heat sterilization by using image analysis methods. The study included a selection of suitable methods of preparation mounts, taking microphotographs and making overlays for automatic processing of photographs by image analyser, ascertaining parameters to determine the size and shape of fat globules and statistical analysis of results obtained.The results of the experiment suggest that changes in shape of fat globules due to heat sterilization are not unequivocal. We found that the size of fat globules was significantly increased (p < 0.01) due to heat sterilization (117 °C, 20 min), and the shares of small fat globules (up to 500 µm 2 , or 100 µm 2 ) in the samples of heat sterilized processed cheese were decreased. The results imply that the image analysis method is very useful when assessing the effect of technological process on the quality of processed cheese quality.

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Measurement of Shape and Size of Fat Crystals by Electron Microscopy

Cited by 45 publications

References 2 publications

Evaluation of different types of fats for use in high-ratio layer cakes

Evaluation of different types of fats for use in high-ratio layer cakes

Ultra Small Angle X-Ray Scattering for Pure Tristearin and Tripalmitin: Model Predictions and Experimental Results

The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

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