Fractal nature of fat crystal networks

The quantification of microstructure in fat crystal networks is studied usi ng the relationship of the shear elastic modulus (G ') to the Volume fracti on of solid fat (Phi) via the mass fractal dimension (D) of the network. Re sults from application of a scaling theory (weak-Link regime theory), devel oped for colloidal gels, to the microstructure of fat crystal networks are presented and discussed. A method to measure mass fractal dimensions and ch emical length exponents or backbone fractal dimensions (x) from in situ pol arized light microscope (PLM) images of the microstructural network of fat crystals is developed and applied to the fat systems studied. Fractal dimen sions measured from in situ PLM images of the various fat systems are in go od agreement with fractal dimensions measured using rheological measurement s and the weak-link regime theory (percent deviations range from 0.40% to 2 .50%). The crystallization behavior of the Various fat systems is studied u sing differential scanning calorimetry, and the potential for altering G ' by changing crystallization conditions using the fractal dimension of the n etwork as an indicator is discussed.