Grasas y Aceites, Vol 55, No 2 (2004)

Fractal nature in fat crystal networks


https://doi.org/10.3989/gya.2004.v55.i2.165

C. Gómez Herrera
Instituto de la Grasa (CSIC), Spain

Abstract


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 (or A) 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.

Keywords


Fractal dimension; Interesterification; Plastic fat; Shear elastic modulus G’; Statistic self-similar fractal structure; Volume fraction of solid fat

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