Structure and Properties of Fat Crystal Networks

Description

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material?

A comprehensive omnibus, Structure and Properties of Fat Crystal Networks, Second Edition clarifies the complex relationship between triglyceride composition of vegetable oils and fats, the physicochemical properties of triglycerides in simple and complex model systems, their crystallization, and melting behavior. Furthermore, it dives into the implications of these materials on the functional properties in food systems.

Replacing ingredients, optimizing functionality, and improving health necessitate the ability to relate the structural organization present in a material to macroscopic properties. Revisiting concepts and approaches used in the study of fat crystal networks, the second edition includes new developments, particularly intermolecular interactions, and thoroughly updated analytical methods. Succinct, clear, and complete, this book is designed to help students and early-career researchers make the study of fats a more focused, less frustrating, and less expensive endeavor.

Features

• Presents the fundamentals of the physical properties of fats in a well-written, accessible book for both students and early-career researchers
• Describes transitions between the fundamentals (thermodynamics and structures of fats) and applications (crystal network, microstructures of fats)
• Includes laboratory protocols intended to characterize triglyceride crystallization, quantify the structure of crystallized systems, and the corresponding functionality
• Contains a detailed methods chapter outlining step-by-step procedures to characterize the physical properties of fats
• Reviews the relevant theory required to understand the physical properties of triglyceride mixtures

Table of Contents

• Review of Crystallography
• Crystal Lattices
• Lattices and Unit Cells
• Miller Indices
• Powder X-Ray Diffraction and Bragg’s Law
• Typical Powder XRD Setup
• Indexing Reflections
• Crystallographic Structure of Fats
• Nucleation, Crystal Growth, and Structural Implications
• Introduction to Crystallization
• Crystallization Kinetics
• Isothermal Crystallization Kinetics and Microstructure
• Nonisothermal Nucleation of Fats
• Intermolecular Forces in Triacylglycerol Particles and Oils
  David A. Pink
• Introduction
• Van der Waals Interactions
• Mean Field Models
• Van der Waals Interactions and Rheological Characteristics
• X-Ray Scattering and Fractal Dimensions
• Conclusion
• Rheology of Solids
• Hooke’s Law
• Stress–Strain Relationships and Elastic
• Types of Stresses and Corresponding
• Elastic Behavior
• Yield Value from Constant Force Cone
• Rheology of Liquids
• Types of Fluid Flow
• Modeling Flow Behavior
• Viscoelastic Behavior
• Creep and Recovery/Stress Relaxation
• Dynamic Methods
• Microstructure and Nanostructure
  Alejandro G. Marangoni, Suresh S. Narine, Nuria C. Acevedo, and Dongming Tang
• Introduction
• Mesoscale and Nanoscale in Fat Crystal Networks
• Where Lies the Fractality in Fat Crystal Networks?
• Conclusions
• Yield Stress and Elastic Modulus of a Fat Crystal Network
• Model
• Liquid–Multiple Solid Phase Equilibria in Fats
  Leendert H. Wesdorp, J.A. van Meeteren, S. de Jong, R. van der Giessen, P. Overbosch, P.A.M. Grootscholten, M. Struik, E. Royers, A. Don, Th. de Loos, C. Peters, and I. Gandasasmita
• Introduction and Problem Definition
• Approach to the Problem
• Flash Calculations
• Pure Component Properties
• Mixing Behavior in Liquid State
• Mixing Behavior in the α-Modification
• Mixing Behavior in the β’- and β-Modifications
• Predicting Interaction Parameters
• Practical Applications
• Summary
• List of Symbols
• Appendix 9.A: Pure Component Data
• Appendix 9.B: Specific Retention Volumes of Several Probes in Stationary Phases of Liquid TAGs
• Appendix 9.C: Purity of the TAGs Used in Section 9.7
• Appendix 9.D: Binary Phase Diagrams of TAGs: Data
• Experimental Methodology
  Rodrigo Campos
• Introduction
• Crystallization
• Thermal Properties
• Polymorphism
• Microstructure
• Mechanical Properties
• Fractal Dimension
• Oil Migration

Author Bio(s)

Alejandro G. Marangoni, Professor and Canada Research Chair, Food and Soft Materials Science, University of Guelph, ON, Canada. His work concentrates on the physical properties of foods, particularly fat crystallization and structure.