Toward Nanoscale Engineering of Triacylglycerol Crystal Networks

Abstract

Cryogenic transmission electron microscopy and X-ray diffraction techniques were used to analyze the effect of crystallization conditions on the nanostructure of triacylglycerol crystal networks. Nanoplatelet size was strongly affected by composition and degree of supersaturation in the melt, as well as external fields during crystallization, such as cooling and shear rate. Chemical interesterification induced a decrease in nanoplatelet size, while increases in the solid mass fraction also resulted in a decrease in nanoplatelet dimensions. Fast cooling rates and crystallization under shear produced a significant decrease in platelet length, width, and thickness. This work opens up the possibility of judiciously engineering the nanoscale of fat-structured products in order to formulate products with specific functionalities including hardness, liquid oil binding, water vapor barrier properties, and metabolic response in humans.