Structure and mechanical properties of fat crystal networks

Narine, Suresh S.; Marangoni, Alejandro G.

doi:10.1016/s1043-4526(02)44003-x

Cited by 49 publications

(32 citation statements)

References 105 publications

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“…The G value at 25 • C showed a surge at φ > 0.063, indicating space-filling MG concentration. As has been demonstrated by many researchers, 13,14,21,22 fat crystal networks form fractal aggregates. The fractal dimensionality D is an index that relates the mass of such aggregates to their radius and affords a correspondence between aggregate microstructure and resulting macroscopic attributes.…”

Section: Discussionmentioning

confidence: 75%

Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

Ojijo

Néeman

Eger³

et al. 2004

J Sci Food Agric

166

125

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Functionality of conventional fat spreads can be achieved without hydrogenation by the formation of stable network structures upon cooling of mixtures of monoglycerides (MGs) and vegetable oils from the melt. Such mixtures are healthy substitutes for margarine and butter. The effects of MG content, cooling rate and shear on the temperature ramp, mechanical spectra and hardness of olive oil/MG gel networks were investigated. A minimum MG volume fraction was necessary for formation of a gelled network, but this concentration was less than that needed for a space-filling network structure. Onset of gel network or structure formation was indicated by a sudden divergence in value of the elastic modulus G . The temperature at onset of structure formation, T o , final G value and network hardness all increased with increase in MG content. High cooling rates led to low final G values but harder networks, and vice versa. Maximum gel network development occurred when moderate shear (about 300 s −1 ) was applied at incipient gelation.

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Section: Discussionmentioning

confidence: 75%

Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

Ojijo

Néeman

Eger³

et al. 2004

J Sci Food Agric

166

125

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“…In Figure 3, which is more comprehensively described elsewhere [4], the hierarchy of product structure is illustrated. When properly analyzing this scheme, it turns out that one is in control of the product composition and the processing.…”

Section: Physical Properties Datamentioning

confidence: 99%

The role of physical properties data in product development

Flöter

2009

Euro J Lipid Sci & Tech

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Good input data are an essential base to understand how materials and compositions behave. In this contribution, the role of physical properties data in the process of developing fat-based products is discussed. Based on a few examples, it is concluded that physical properties data, including the characterization of raw materials, is of paramount importance to transform from an experience-based domain towards a knowledge-based domain. Furthermore, it is illustrated that, even though a priori modeling of product properties remains practically impossible, modeling based on adequate input data, thus physical properties data, helps to design better experimental strategies during the search for product solutions.

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“…De los resultados de numerosas investigaciones, así como de la observación de microfotografías, obtenidas con luz polarizada, de elementos microestructurales en sebo, manteca de cacao, aceite de palma y grasa de leche (Narine, 2002). así como de interesterificados de mezclas de aceites de palma y de soja , se deduce fácilmente que muchas grasas plásticas deben presentar fractalidad a causa de su "autosimilitud estadística".…”

Section: Dimensiones Fractales En Grasasunclassified

“…así como de interesterificados de mezclas de aceites de palma y de soja , se deduce fácilmente que muchas grasas plásticas deben presentar fractalidad a causa de su "autosimilitud estadística". La dimensión fractal de una grasa puede determinarse por diversos métodos, tales como observaciones en microscopio de luz polarizada y análisis de imagen de la red grasa "in situ" (Narine, 2002).…”

Section: Dimensiones Fractales En Grasasunclassified

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Fractal nature in fat crystal networks

Herrera¹

2004

Grasas y Aceites

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RESUMEN Naturaleza fractal en redes de cristales de grasas.La determinación de las características mecánicas y reológi-cas de ciertas grasas plásticas requiere conocimientos detallados sobre las microestructuras de los agregados que forman la red de cristales grasos. El estudio de la naturaleza fractal de estas microestructuras resulta útil para su caracterización.Este artículo de información se inicia con descripciones de la dimensión fractal y de la "autosimilitud estadística". A continuación se describe el cálculo de la dimensión fractal mediante ecuaciones que relacionan la fracción en volumen de grasa sólida con el módulo de recuperación (G') dentro de un comportamiento viscoelástico lineal.Se destaca la influencia que la interesterificación ejerce sobre la dimensión fractal de una mezcla de grasa láctea y aceite de canola (que pasa de 2,64 a 2,15). Esta influencia no se presenta en mezclas sin grasa láctea.Se insiste sobre la necesidad de incrementar las investigaciones sobre la relación entre reología y estructura fractal en grasas plásticas. PALABRAS-CLAVE: Dimensión fractal -Estructura fractal con autosimilitud estadística -Fracción en volumen de grasa sólida -Grasa plástica -Interesterificación -Módulo de recuperación viscoelástico G'. SUMMARY Fractal nature in fat crystal networks.The determination of the mechanical and rheological characteristics of several plastic fats requires a detailed understanding of the microstructure of the fat crystal network aggregates. The fractal approach is useful for the characterization of this microstructure.This review begins with information on fractality and statistical self-similar structure. Estimations for fractal dimension by means of equations relating the volume fraction of solid fat to shear elastic modulus G' in linear region are described.The influence of interesterification on fractal dimension decrease (from 2,46 to 2,15) for butterfat-canola oil blends is notable. This influence is not significant for fat blends without butterfat.The need for an increase in research concerning the relationship between fractality and rheology in plastic fats is emphasized. KEY-WORDS: Fractal dimension -Interesterification -Plastic fat -Shear elastic modulus G' -Statistic self-similar fractal structure -Volume fraction of solid fat. INTRODUCCIÓNLa formación de una red macroscópica de agregados de partículas de grasas cristalizadas presenta una importancia clave para la fabricación de grasas plásticas, pues les facilita firmeza y propiedades de sólidos viscoelásticos, muy adecuadas para sus utilizaciones prácticas.Durante la cristalización que se produce al irse enfriando ciertas grasas fundidas, se van estableciendo diversos niveles estructurales. El crecimiento de una red de cristales de grasas puede describirse teóricamente en términos generales de la siguiente forma:A -A partir de la masa fundida, las moléculas de triacilgliceroles, con dimensiones del orden de 4 nm, mediante un proceso limitado por transferencias de calor y de masa, forman cristales en un estado polim...

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Structure and mechanical properties of fat crystal networks

Cited by 49 publications

References 105 publications

Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

The role of physical properties data in product development

Fractal nature in fat crystal networks

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