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

authored by

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.

Organisation(s)

Institute of Food Science and Human Nutrition
Food Technology Section

External Organisation(s)

German Institute of Food Technology (DIL e.V.)

Type

Article

Journal

European Journal of Lipid Science and Technology

Volume

117

Pages

1792-1800

No. of pages

9

ISSN

1438-7697

Publication date

11.2015

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Biotechnology, Food Science, General Chemistry, Industrial and Manufacturing Engineering

Electronic version(s)

https://doi.org/10.1002/ejlt.201400576 (Access: Closed)