Sintering of fat crystal networks in oils

• 1.1 Semisolid Fats Foods like margarine, butter and chocolate consist of semisolid fat, in a continuous phase, which determines the product properties such as consistency and stability. Semisolid fat consists of colloidal fat crystals, with high melting points, dispersed in a liquid oil with a low melting point. Most natural fats demonstrate a broad spectrum of melting points such that small to moderate variations in temperature may start melting or postcrystalization processes of some components. Extensive changes in product character and quality occur as a result. These changes may be especially critical for low fat foods where the amount of fat and/or saturated (solid) fat is close to the necessary limit for creating proper texture and stability. 1.2 Adhesion Sources Crystals in semisolid fat form a network due to mutual adhesion in which adhesion strength determines structure and consistency. Dispersion (van der Waals) forces are not strong enough to account for the network strength observed experimentally [1]. Therefore, other adhesive forces, for example water bridges, must occur [2]. Formation of water bridges results in as an increase in the yield value of semisolid fat upon the addition of small amounts of water (figure 1). 

Subject headings

NATURVETENSKAP  -- Kemi -- Annan kemi (hsv//swe)

NATURAL SCIENCES  -- Chemical Sciences -- Other Chemistry Topics (hsv//eng)

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ref (subject category)

kap (subject category)