Does the morphology of fat crystals have impact on the rheologial properties of milk fat?

Special Symposium - Innovations in Food Technology (LMC Congress)

Meals - Convenience, Gastronomy & Quality (Food-1a)

Dr Lars Wiking
University of Århus
Inst. of Food Science
PO. Box 50, Foulum
8830 Tjele
Denmark

Dr Imogen Foubert
Ghent University
Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering
B-9000 Gent
Belgium

Prof Koen Dewettinck
Gent University
Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering
B-9000 Gent
Belgium

Keywords: Fat crystals, milk fat, rheology, confocal scanning light microscopy

Texture of many fat rich foods is highly based on the nature of fats. In a lot of products with a high fat content, fat is present in a semi solid state and structured in a fat crystal network. The morphology of fat crystals can be affected by cooling rate. The shape of the fat crystal clusters can be spherulitic, feather-like, blade- or needle-shaped. Few attempts have been made to establish relationships between the morphology and size of fat crystals and the rheological properties of fat. The morphology of fat crystals can be monitored with confocal scanning light microscopy. These images will be linked with rheologial measurements. This will give insight to understand and design the texture of fat-based food products.

Presented Wednesday 19, 15:35 to 15:50, in session Meals - Convenience, Gastronomy & Quality (Food-1a).