Influence of partial glycerides on the micorstructural development and breakdown of crystallized fats

01 October 2010 → 30 September 2014
Regional and community funding: Special Research Fund, Research Foundation - Flanders (FWO)
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
structure development and breakdown emulsifiers fat crystallization microstructure
Project description

To control the macroscopic properties of fat-based foods, thorough understanding of the underlying mechanisms and kinetics of microstructure development and breakdown is needed. It will be investigated how partial glycerides affect crystallization of different fat systems. Cryo-SEM methodologies will be developed to reveal the microstructure of the fat crystal networks. Finally, relationships between microstructure and its breakdown will be studied.