Nanoscale structure intercrystalline interactions in fat crystal networks

作者：Acevedo Nuria C; Peyronel Fernanda; Marangoni Alejandro G^*

来源：Current Opinion in Colloid & Interface Science, 2011, 16(5): 374-383.

DOI：10.1016/j.cocis.2011.05.004

• Triacylglycerols
• Crystals
• Crystals networks
• Colloidal gels
• Fats
• Van der Waals forces
• Nanoplatelets

The functional attributes of fat-structured food products such as butter, margarine, chocolate, and ice cream are strongly influenced by the structure and physical properties of an underlying fat crystal network present in the material. Fat crystal networks are arranged in a hierarchical manner with characteristic and quantifiable nano and mesoscale structures. Recent studies carried out by our group have demonstrated that the formation of such a fat crystal network starts with the association of nanoplatelets at the lowest constitutional level. These nanoplatelets interact and aggregate Via van der Waals's forces into larger fractal structures, which eventually form a 3-dimensional network responsible for the solid-like characteristics of the material. The purpose of this review is to summarize recent efforts in the characterization and quantification of these recently discovered crystalline nanoplatelets and to discuss the role of van der Waals interactions between them. In addition a brief discussion of previous fractal model will be presented. The new experimental findings on the nanostructural level will then be used to validate our fractal structural-mechanical model of fats (Marangoni, 2000). These new insights will contribute to our knowledge of the nature of fat crystal network in plastic fats at different length scales and the relationship of these structural characteristics to the function and properties of fats.

• 出版日期2011-10