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Fat crystal network structures have a strong influence on properties of fat-based barrier layers

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Original languageEnglish
Pages (from-to)1792-1800
Number of pages9
JournalEuropean Journal of Lipid Science and Technology
Volume117
Issue number11
Publication statusPublished - Nov 2015

Abstract

Mixtures of low and high melting fats (fractions of palm fat, palm kernel fat, and milk fat) were characterized after solidification with respect to solid fat content (SFC), firmness, barrier properties against moisture transport, and fat crystal network structure (FCNS). The method of detrended fluctuation analysis (DFA) was applied to quantify FCNS which was visualized using confocal laser scanning microscopy (CLSM). A broad range of firmness of solidified fat mixtures could be observed for comparable SFC confirming the influence of FCNS. Smooth FCNS without dense crystals indicate firmer networks and vice versa. A correlation between the scaling exponent from DFA and firmness was found. Moisture barrier properties of the fat mixtures differed for similar SFC, too. In this case, FCNS with dense crystals and larger areas of interconnected liquid fat resulted in the best barrier effect. Smooth FCNS were found in fat blends possessing only low resistance against moisture transport. For SFC>35% at 20°C, a linear correlation between scaling exponent and moisture barrier effect was detectable.

Keywords

    Barrier properties, Confocal laser scanning microscopy, Detrended fluctuation analysis, Fat crystal network structures, Firmness

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Fat crystal network structures have a strong influence on properties of fat-based barrier layers. / Franke, Knut; Bindrich, Ute; Heinz, Volker.
In: European Journal of Lipid Science and Technology, Vol. 117, No. 11, 11.2015, p. 1792-1800.

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title = "Fat crystal network structures have a strong influence on properties of fat-based barrier layers",
abstract = "Mixtures of low and high melting fats (fractions of palm fat, palm kernel fat, and milk fat) were characterized after solidification with respect to solid fat content (SFC), firmness, barrier properties against moisture transport, and fat crystal network structure (FCNS). The method of detrended fluctuation analysis (DFA) was applied to quantify FCNS which was visualized using confocal laser scanning microscopy (CLSM). A broad range of firmness of solidified fat mixtures could be observed for comparable SFC confirming the influence of FCNS. Smooth FCNS without dense crystals indicate firmer networks and vice versa. A correlation between the scaling exponent from DFA and firmness was found. Moisture barrier properties of the fat mixtures differed for similar SFC, too. In this case, FCNS with dense crystals and larger areas of interconnected liquid fat resulted in the best barrier effect. Smooth FCNS were found in fat blends possessing only low resistance against moisture transport. For SFC>35% at 20°C, a linear correlation between scaling exponent and moisture barrier effect was detectable.",
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author = "Knut Franke and Ute Bindrich and Volker Heinz",
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Download

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T1 - Fat crystal network structures have a strong influence on properties of fat-based barrier layers

AU - Franke, Knut

AU - Bindrich, Ute

AU - Heinz, Volker

N1 - Publisher Copyright: & Co. KGaA, Weinheim. Copyright: Copyright 2016 Elsevier B.V., All rights reserved.

PY - 2015/11

Y1 - 2015/11

N2 - Mixtures of low and high melting fats (fractions of palm fat, palm kernel fat, and milk fat) were characterized after solidification with respect to solid fat content (SFC), firmness, barrier properties against moisture transport, and fat crystal network structure (FCNS). The method of detrended fluctuation analysis (DFA) was applied to quantify FCNS which was visualized using confocal laser scanning microscopy (CLSM). A broad range of firmness of solidified fat mixtures could be observed for comparable SFC confirming the influence of FCNS. Smooth FCNS without dense crystals indicate firmer networks and vice versa. A correlation between the scaling exponent from DFA and firmness was found. Moisture barrier properties of the fat mixtures differed for similar SFC, too. In this case, FCNS with dense crystals and larger areas of interconnected liquid fat resulted in the best barrier effect. Smooth FCNS were found in fat blends possessing only low resistance against moisture transport. For SFC>35% at 20°C, a linear correlation between scaling exponent and moisture barrier effect was detectable.

AB - Mixtures of low and high melting fats (fractions of palm fat, palm kernel fat, and milk fat) were characterized after solidification with respect to solid fat content (SFC), firmness, barrier properties against moisture transport, and fat crystal network structure (FCNS). The method of detrended fluctuation analysis (DFA) was applied to quantify FCNS which was visualized using confocal laser scanning microscopy (CLSM). A broad range of firmness of solidified fat mixtures could be observed for comparable SFC confirming the influence of FCNS. Smooth FCNS without dense crystals indicate firmer networks and vice versa. A correlation between the scaling exponent from DFA and firmness was found. Moisture barrier properties of the fat mixtures differed for similar SFC, too. In this case, FCNS with dense crystals and larger areas of interconnected liquid fat resulted in the best barrier effect. Smooth FCNS were found in fat blends possessing only low resistance against moisture transport. For SFC>35% at 20°C, a linear correlation between scaling exponent and moisture barrier effect was detectable.

KW - Barrier properties

KW - Confocal laser scanning microscopy

KW - Detrended fluctuation analysis

KW - Fat crystal network structures

KW - Firmness

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