Fat crystal network structures have a strong influence on properties of fat-based barrier layers

verfasst von

Knut Franke, Ute Bindrich, Volker Heinz

Abstract

Mixtures of low and high melting fats (fractions of palm fat, palm kernel fat, and milk fat) were characterized after solidification with respect to solid fat content (SFC), firmness, barrier properties against moisture transport, and fat crystal network structure (FCNS). The method of detrended fluctuation analysis (DFA) was applied to quantify FCNS which was visualized using confocal laser scanning microscopy (CLSM). A broad range of firmness of solidified fat mixtures could be observed for comparable SFC confirming the influence of FCNS. Smooth FCNS without dense crystals indicate firmer networks and vice versa. A correlation between the scaling exponent from DFA and firmness was found. Moisture barrier properties of the fat mixtures differed for similar SFC, too. In this case, FCNS with dense crystals and larger areas of interconnected liquid fat resulted in the best barrier effect. Smooth FCNS were found in fat blends possessing only low resistance against moisture transport. For SFC>35% at 20°C, a linear correlation between scaling exponent and moisture barrier effect was detectable.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Arbeitsbereich Lebensmitteltechnologie

Externe Organisation(en)

Deutsches Institut für Lebensmitteltechnik e.V.

Typ

Artikel

Journal

European Journal of Lipid Science and Technology

Band

117

Seiten

1792-1800

Anzahl der Seiten

9

ISSN

1438-7697

Publikationsdatum

11.2015

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Biotechnologie, Lebensmittelwissenschaften, Allgemeine Chemie, Wirtschaftsingenieurwesen und Fertigungstechnik

Elektronische Version(en)

https://doi.org/10.1002/ejlt.201400576 (Zugang: Geschlossen)