Fractal nature in fat crystal networks

C. Gómez Herrera

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

Fractal nature in fat crystal networks

Authors

C. Gómez Herrera Instituto de la Grasa (CSIC)

DOI:

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

Keywords:

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

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.

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Published

2004-06-30

How to Cite

Gómez Herrera C. Fractal nature in fat crystal networks. Grasas aceites [Internet]. 2004Jun.30 [cited 2025Feb.22];55(2):180-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/165

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Issue

Vol. 55 No. 2 (2004)

Section

Reviews

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