FAT CRYSTAL NETWORKS: STRUCTURE AND RHEOLOGICAL PROPERTIES

Abstract

ABSTRACT The solid character of plastic fats is the result of the presence of a certain percentage of crystallized fat. Although methods are now available to measure solid/liquid ratios without difficulty, there is no conclusive theory which will relate crystal size and shape, solid fat content and rheological properties. It is generally assumed that plastic fats contain a three‐dimensional network of fat crystals, held together by primary (nonreversible) and secondary (reversible) bonds. This paper highlights the hypotheses that have been put forward concerning the forces existing between fat crystals, the rheological properties of plastic fats, and recent information on crystal network structure.