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Weak gels of fat crystals in oils at low temperatures and their fractal nature
YKI – Ytkemiska institutet.
1995 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 72, 1235-1237 p.Article in journal (Refereed)
Abstract [en]

The formation of fat crystal gels in soybean oil has been studied by sedimentation in a low concentrations region at 10-25°C. At 10°C, weak gels were formed with 1% crystals and no gels formed with concentrations 2-5%. At temperatures 15-25°C, no gels were formed with concentrations 1-5%, and samples sedimented. Stronger gels of fat crystals were formed with ~10% fat crystals at all temperatures examined. Formation of weak gels is a consequence of the fractal nature of fat crystal aggregates and sediments. At low temperature, the interaction is weak. The fractal dimension is then high and the floc size is very large for low crystal concentrations. These large flocs form a three dimensional network, acting as a weak gel withstanding gravitational force. When the temperature is increased, the fat crystal interaction is stronger, fractal dimension decreases, and floc size decreases. Smaller flocs have a higher density, pack more easily, and sediment. Similar effects are observed when the concentration of fat crystals is increased at low temperature due to a decrease in floc size.

Place, publisher, year, edition, pages
1995. Vol. 72, 1235-1237 p.
Keyword [en]
Fat crystals, vegetable oils, triglycerides, dispersions, sedimentation stability, foods, temperature, weak gels, fractals
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26993OAI: oai:DiVA.org:ri-26993DiVA: diva2:1053996
Note
A958Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

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