Microscopic and reheological studies of fat crystal networks

摘要

This talk discusses the quantification of microstructure in fat crystal networks by using the relationhship of the elastic moduli (G") to the solid fat content (SFC) vi he fractal dimensin (D) of the network. Results from application of a scalling theory develoed for colloidal gels [W.H. Shih et al., Phys. Rev. A 42 (1990) 4772] to chemically and enzymatically interesterified and non-interesterified butterfat/canola oil mixturs and to cocoa butter and Salatrim~TM are presented and discussed. In situ images from confacoal laser microscopy and polarize ligth microscopy of the crystal netwrok of butterfat and butterfat-canola oil blends yielded fractal dimensions of D=1.88 and D=2.02±2/100 respectively, which are in good agreement. The use of rheological measuremetns to calculate a fractal dimension of the crystal network of butterfat-canola oil blends yielded D=1.99, in good agreement with D calculated from the confocal laser microsocpy and he polarized light microscopy images.