Quantitative study on the microstructure of colloidal fat crystal networks and fractal dimensions

Novel structuring strategies for unsaturated fats – Meeting the zero-trans, zero-saturated fat challenge: A review

“…These clusters aggregate into flocs and finally weak links between the flocs form in the final macroscopic network, as portrayed in Fig. 1 (Tang & Marangoni, 2006).…”

“…Soft, plastic materials, including fats, have different levels of structure, each influencing the macroscopic properties of the material (Tang & Marangoni, 2006). Upon cooling, the saturated-and trans TAGs have limited solubility, and assemble via nucleation events and grow into small crystals interacting via non-covalent forces to form a continuous network of crystals.…”

Physical properties of fats in food

“…The effects of chemical interesterification on crystallisation, SFC, fat microstructure and rheological properties of various fat blends have also been examined quantitatively with a framework of fractal concepts by Marangoni and co-workers (Marangoni andRousseau, 1998a, 1998b;Rousseau et al, 1998;Tang and Marangoni, 2006).…”

Modeling the Rheological Properties of Fats: A Perspective and Recent Advances

“…[21][22][23] Fractal dimensions calculated by different methods are sensitive to different structural features of the fat crystal network. For example, realizing that the number of particles of an object, N, has a power-law relationship to the length scale, L, i.e., N ∼ L D , the particle-counting fractal dimension of the fat crystal networks can be derived from the exponential term of this power-law relationship.…”