MICROSTRUCTURAL STUDIES IN FAT RESEARCH

Microstructural studies play an important role in establishing the rel ation between composition, processing and final properties of many foo d products. In order to arrive at a full description of microstructure many visualization- and preparation techniques are needed. A number o f fatty products such as shortenings, margarine, butter, and low fat s preads are discussed from a microstructural point of view. Examples of the influence of process parameters on microstructure and rheological properties are given. In particular, attention is paid to the fat cry stalline matrix and the emulsion structure. Further, a new methodology is described making it possible to study interactions of emulsifiers at interfaces between oil and water. In this context, the displacement , at a planar interface, of sodium caseinate by low-molecular mass emu lsifiers such as monoacylglycerols and phospholipids has been studied. It appears that saturated monoacylglycerols are more active in displa cing the protein than unsaturated monoacylglycerols. With phospholipid s, complicated phenomena such as spontaneous emulsification, occur at the oil/water interface. Phospholipids, in general, appear to be much more surface-active than monoacylglycerols. This type of work generate s ideas to control and manipulate the microstructure and product prope rties of fatty products.