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Networks of micronized fat crystals grown under static conditions†
Food & Function ( IF 5.1 ) Pub Date : 2018-03-13 00:00:00 , DOI: 10.1039/c8fo00148k T. Nikolaeva 1, 2, 3, 4, 5 , R. den Adel 4, 6, 7, 8 , E. Velichko 4, 9, 10, 11 , W. G. Bouwman 4, 9, 10, 11 , D. Hermida-Merino 12, 13, 14, 15 , H. Van As 1, 2, 3, 4, 5 , A. Voda 4, 6, 7, 8 , J. van Duynhoven 1, 2, 3, 4, 6
Food & Function ( IF 5.1 ) Pub Date : 2018-03-13 00:00:00 , DOI: 10.1039/c8fo00148k T. Nikolaeva 1, 2, 3, 4, 5 , R. den Adel 4, 6, 7, 8 , E. Velichko 4, 9, 10, 11 , W. G. Bouwman 4, 9, 10, 11 , D. Hermida-Merino 12, 13, 14, 15 , H. Van As 1, 2, 3, 4, 5 , A. Voda 4, 6, 7, 8 , J. van Duynhoven 1, 2, 3, 4, 6
Affiliation
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Dispersing micronized fat crystals (MFCs) in oil is a novel route to largely decouple fat crystallisation and network formation and thus to simplify the manufacture of fat-continuous food products. MFCs dispersed in oil form a weak-interaction network organized by crystal aggregates in a continuous net of crystalline nanoplatelets. The rough surface of MFC nanoplatelets hampers stacking into one-dimensional aggregates, which explains the high mass fractal dimensions of the networks formed in MFC dispersions. Applying shear does not have a significant effect on the fractal dimensions of MFC networks, and MFC aggregates in the range of 5–10 μm remain intact. However, shear leads to a significant loss of storage modulus and yield stress over a time frame of an hour. This can be attributed to irreversible disruption of the continuous net of nanoplatelets. Rheo-SAXS revealed that shear releases nanoplatelets from the continuous net, which subsequently align in the shear field and undergo rapid recrystallisation. The release of thin and metastable nanoplatelets from the weak-link network bears relevance for simplified and more effective manufacturing of emulsified food products by effectively decoupling crystallisation, network formation and emulsification.
中文翻译：
在静态条件下生长的微粉化脂肪晶体网络†
将微粉化的脂肪晶体（MFCs）分散在油中是一条新颖的途径，可以在很大程度上消除脂肪的结晶和网络的形成，从而简化脂肪连续食品的生产。分散在油中的MFC形成了弱相互作用网络，该网络由晶体纳米片的连续网中的晶体聚集体组成。MFC纳米片的粗糙表面阻碍了堆积成一维聚集体，这解释了MFC分散体中形成的网络的高质量分形维数。施加剪切力对MFC网络的分形维数没有显着影响，并且5-10μm范围内的MFC聚集体保持完整。但是，在一个小时的时间范围内，剪切力会导致储能模量和屈服应力的明显损失。这可以归因于纳米血小板连续网的不可逆破坏。Rheo-SAXS揭示了剪切力从连续网中释放出纳米片，随后纳米片在剪切场中排列并快速重结晶。从弱连接网络释放出薄而亚稳态的纳米血小板与通过有效解耦结晶，网络形成和乳化而简化和更有效地生产乳化食品有关。
更新日期：2018-03-13
中文翻译：
在静态条件下生长的微粉化脂肪晶体网络†
将微粉化的脂肪晶体（MFCs）分散在油中是一条新颖的途径，可以在很大程度上消除脂肪的结晶和网络的形成，从而简化脂肪连续食品的生产。分散在油中的MFC形成了弱相互作用网络，该网络由晶体纳米片的连续网中的晶体聚集体组成。MFC纳米片的粗糙表面阻碍了堆积成一维聚集体，这解释了MFC分散体中形成的网络的高质量分形维数。施加剪切力对MFC网络的分形维数没有显着影响，并且5-10μm范围内的MFC聚集体保持完整。但是，在一个小时的时间范围内，剪切力会导致储能模量和屈服应力的明显损失。这可以归因于纳米血小板连续网的不可逆破坏。Rheo-SAXS揭示了剪切力从连续网中释放出纳米片，随后纳米片在剪切场中排列并快速重结晶。从弱连接网络释放出薄而亚稳态的纳米血小板与通过有效解耦结晶，网络形成和乳化而简化和更有效地生产乳化食品有关。
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