Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Sintering of fat crystal networks in oils
YKI – Ytkemiska institutet.
1995 (English)In: Food Macromolecules and Colloids / [ed] Dickinsson, E. & Lorient, D., Royal Society of Chemistry, 1995, 418-425 p.Chapter in book (Refereed)
Abstract [en]

1.1 Semisolid Fats Foods like margarine, butter and chocolate consist of semisolid fat, in a continuous phase, which determines the product properties such as consistency and stability. Semisolid fat consists of colloidal fat crystals, with high melting points, dispersed in a liquid oil with a low melting point. Most natural fats demonstrate a broad spectrum of melting points such that small to moderate variations in temperature may start melting or postcrystalization processes of some components. Extensive changes in product character and quality occur as a result. These changes may be especially critical for low fat foods where the amount of fat and/or saturated (solid) fat is close to the necessary limit for creating proper texture and stability. 1.2 Adhesion Sources Crystals in semisolid fat form a network due to mutual adhesion in which adhesion strength determines structure and consistency. Dispersion (van der Waals) forces are not strong enough to account for the network strength observed experimentally [1]. Therefore, other adhesive forces, for example water bridges, must occur [2]. Formation of water bridges results in as an increase in the yield value of semisolid fat upon the addition of small amounts of water (figure 1). 

Place, publisher, year, edition, pages
Royal Society of Chemistry, 1995. 418-425 p.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-13584OAI: oai:DiVA.org:ri-13584DiVA: diva2:981293
Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2016-09-29Bibliographically approved

Open Access in DiVA

No full text

By organisation
YKI – Ytkemiska institutet
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

Total: 8 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0