Nanoscale structure intercrystalline interactions in fat crystal networks

Current Opinion in Colloid and Interface Science

Volumn 16, Issue 5, 2011, Pages 374-383

  Acevedo, Nuria C ^a   Peyronel, Fernanda ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Colloidal gels; Crystals; Crystals networks; Fats; Nanoplatelets; Triacylglycerols; Van der waals forces

Indexed keywords

3-DIMENSIONAL; COLLOIDAL GELS; DIFFERENT LENGTH SCALE; FAT CRYSTAL NETWORK; FRACTAL MODEL; FRACTAL STRUCTURES; FUNCTIONAL ATTRIBUTE; ICE CREAMS; INTERCRYSTALLINE; MARANGONI; MESOSCALE STRUCTURE; NANO-PLATELETS; NANOSCALE STRUCTURE; NANOSTRUCTURAL; STRUCTURAL CHARACTERISTICS; STRUCTURAL-MECHANICAL MODELS; STRUCTURE AND PHYSICAL PROPERTIES; TRIACYLGLYCEROLS; VAN DER WAALS; VAN DER WAALS INTERACTIONS;

CRYSTALS; FOOD PRODUCTS; FRACTALS; GLYCEROL; VAN DER WAALS FORCES;

CRYSTAL STRUCTURE;

DOCUSATE SODIUM; FATTY ACID; TAGATOSE; TRIACYLGLYCEROL;

CRYSTAL STRUCTURE; ELECTROMAGNETIC FIELD; ELECTRON MICROSCOPY; FAT CONTENT; NANOANALYSIS; REVIEW; THREE DIMENSIONAL IMAGING; TRANSMISSION ELECTRON MICROSCOPY; X RAY DIFFRACTION;

EID: 80052833358     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2011.05.004     Document Type: Review

References (61)

1. Van den Tempel M. Mechanical properties of plastic disperse systems at very small deformations. J Colloid Sci 1961, 16:284-296.
2. Nederveen C.J. Dynamic mechanical behavior of suspensions of fat particles in oil. J Colloid Sci 1963, 18:276-291.
3. Van den Tempel M. Rheology of concentrated suspensions. J Colloid Interface Sci 1979, 71:18-20.
4. Marangoni A.G., Rogers M. Structural basis for the yield stress in plastic disperse systems. Appl Phys Lett 2003, 82:3239-3241.
5. Tang D., Marangoni A.G. Fractal dimensions of simulated and real fat crystal networks in 3D Space. J Am Oil Chem Soc 2008, 85:495-499.
6. Acevedo N.C., Marangoni A.G. Characterization of the nanoscale in triacylglycerol crystal networks. Cryst Growth Des 2010, 10(8):3327-3333.
7. Acevedo N.C., Marangoni A.G. Towards nanoscale engineering of triacylglycerol crystal networks. Cryst Growth Des 2010, 10(8):3334-3339.
8. Van Langevelde A., Peschar R., Schenk H. Structure of β-trimystirin and β-tristearin form high-resolution X-ray powder diffraction data. Acta Cryst 2001, B57:372-377.
9. Sato K., Goto M., Yano J., Honda K., Kodali D.R., Small D.M. Atomic resolution structure analysis of ß' polymorph crystal of a triacylglycerol: 1,2-dipalmitoyl-3-myristoyl-sn-glycerol. J Lipid Res 2001, 42:338-345.
10. Garti N., Sato K. Crystallization and polymorphism of fats and fatty acids 1988, Marcel Dekker, New York. N. Garti, K. Sato (Eds.).
11. Bennema P., Hollander F.F.A., Boerrigther S.X.M., Grimbergen R.F.P., Van de Streek J., Meekes H. Morphological connected Net-roughening transition theory. Crystallization and Polymorphism of Fats and Fatty Acids 1988, 99-150. Marcel Dekker, New York. N. Garti, K. Sato (Eds.).
12. Mazzanti G., Marangoni A.G., Idziak S.H.J. Modeling phase transitions during the crystallization of a multicomponent fat under shear. Phys Rev E 2005, 71:1-12.
13. Campos R., Narine S., Marangoni A.G. Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Res Int 2002, 35:971-981.
14. Awad T.S., Rogers M.A., Marangoni A.G. Scaling behavior of the elastic modulus in colloidal networks of fat crystals. J Phys Chem 2004, B108:171-179.
15. Shi Y., Liang B., Hartel R.W. Crystal morphology, microstructure, and textural properties of model lipid systems. J Am Oil Chem Soc 2005, 82:399-408.
16. Heertje I., Van Eendenburg J., Cornelissen J.M., Juriaanse A.C. The effect of processing on some microstructural characteristics of fat spreads. Food Microstruct 1988, 7:189-193.
17. Rousseau D., Hill A.R., Marangoni A.G. Restructuring butterfat through blending and chemical interestification. 2. Microstructure and polymorphism. J Am Oil Chem Soc 1996, 73:973-981.
18. Herrera M.L., Hartel R.W. Effect of processing conditions on physical properties of a milk fat model system: microstructure. J Am Oil Chem Soc 2000, 77:1197-1204.
19. Wiking L., De Graef V., Rasmussen M., Dewettinck K. Relations between crystallisation mechanisms and microstructure of milk fat. Int Dairy J 2009, 19:424-430.
20. Jewell G.G., Meara M.L. A new and rapid method for the electron microscopic examination of fats. J Am Oil Chem Soc 1970, 47:535-538.
21. Poot C., Dijkshoorn W., Haighton A.J., Verburg C.C. Laboratory separation of crystals from plastic fats using detergent solution. J Am Oil Chem Soc 1975, 70:69-72.
22. Heetje I., Leunis M., van Zeyl W.J.M., Berends E. Product morphology of fatty products. Food Microstruct 1987, 6:1-8.
23. Chawla P., deMan J.M., Smith A.K. Crystal morphology of shortenings and margarines. Food Struct 1990, 9:329-336.
24. Chawla P., deMan J.M. Measurement of the size distribution of fat crystals using a laser particle counter. J Am Oil Chem Soc 1990, 67:329-332.
25. Unruh T., Westesen K., Bösecke P., Lindner P., Koch M.H.J. Self-assembly of triglyceride nanocrystals in suspension. Langmuir 2002, 18:1796-1800.
26. Bunjes H., Steiniger F., Richter W. Visualizing the structure of triglyceride nanoparticles in different crystal modifications. Langmuir 2007, 23:4005-4011.
27. Heertje I., Leunis M. Measurement of shape and size of fat crystals by electron microscopy. Lebensm-Wiss U Technol 1997, 30:141-146.
28. West A.R. Solid state chemistry and its applications 1984, 174-178. John Wiley & Sons, Chichester, West Sussex, England. A.R. West (Ed.).
29. Martini S., Herrera M.L., Hartel R.W. Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends. J Am Oil Chem Soc 2002, 79:1055-1062.
30. Singh A.P., Bertoli C., Rousseau P.R., Marangoni A.G. Matching Avrami indices achieves similar hardnesses in palm oil-based fats. J Agric Food Chem 2004, 52:1551-1557.
31. Rodriguez A., Castro E., Salinas M.C., Lopez R., Miranda M. Interesterification of tallow and sunflour oil. J Am Oil Chem Soc 2001, 78:431-436.
32. Ahmadi L., Wright A.J., Marangoni A.G. Chemical and enzymatic interesterification of tristearin/triolein-rich blends: chemical composition, solid fat content and thermal properties. Eur J Lipid Sci Technol 2008, 110:1014-1024.
33. Ribeiro A.P.B., Grimaldi R., Gioielli L.A., Oliveira dos Santos A., Cardoso L.P., Goncalves L.A.G. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophys 2009, 4:106-118.
34. Himavan C., Starov V.M., Stapley A.G.F. Thermodynamic and kinetic aspects of fat crystallization. Adv Colloid Interface Sci 2006, 122:3-33.
35. Mazzanti G., Guthrie S.E., Sirota E.B., Marangoni A.G., Idziak S.H. Novel shear-induced phases in cocoa butter. J Cryst Growth Des 2004, 4:409-411.
36. Grzybowski B.A., Wilmer C.E., Kim J., Browne K.P., Bishop K.J.M. Self-assembly: from crystals to cells. Soft Matter 2009, 5:1110-1128.
37. Maleky F., Smith A.K., Marangoni A.G. Laminar shear effects on crystalline alignments and nanostructure of a triacylglycerol crystal network. Cryst Growth Des 2010, dx.doi.org/. 10.1021/cg200014w.
38. Maleky F., Smith A.K., Marangoni A.G. Thermal and mechanical properties of cocoa butter crystallized under external laminar shear field. Cryst Growth Des 2010, dx.doi.org/. 10.1021/cg200014w.
39. Parsegian V.A. Van Der Waals forces. A handbook for biologists, chemists, engineers, and physicists 2006, Cambridge University Press, New York. V.A. Parsegian (Ed.).
40. French R.H., Parsegian V.A., Podgornik R., Rajter R.F., Jagota A., Luo J., Asthagiri D., Chaudhury M.K., Chiang Y.-M., Granick S., Kalinin S., et al. Long range interactions in nanoscale science. Rev Mod Phys 2010, 82:1887-1944.
41. Israelachvili J. Intermolecular and surface forces 1992, Academic Press, London. 2nd edn. J. Israelachvili (Ed.).
42. Richetti P., Kékicheff P. Direct measurement of depletion and structural forces in a micellar system. Phys Rev Lett 1992, 68:1951-1954.
43. Hamaker H.C. The London-van der Waals attraction between spherical particles. Physica 1937, 4:1058-1072.
44. Hiemenz P.C., Rajagoplalan R. Principles of colloid and surface chemistry 1997, Marcel Dekker Inc, New York. Third edition.
45. Wennerström H. The van der Waals interaction between colloidal particles and its molecular interpretation. Colloids Surf A 2003, 228:189-195.
46. French R.H. Origins and applications of London dispersion forces and Hamaker constants in ceramics. J Am Ceram Soc 2000, 83:2117-2146.
47. Lifshitz E.M. The theory of molecular attractive forces between solids. Sov Phys JETP 1956, 2:73-83.
48. Dzyaloshinskii I.E., Lifshitz E.M., Pitaevskii L.P. The general theory of van der Waals forces. Adv Phys 1961, 10:165-209.
49. Hough D.S., White L.R. The calculation of Hamaker constants from Liftshitz theory with applications to wetting phenomena. Adv Colloid Interface Sci 1980, 14:3-41.
50. Mahanty J., Ninham B.W. Dispersion forces 1976, Academic Press, London. J. Mahanty, B.W. Ninham (Eds.).
51. Ackler H.D., French R.H., Chiang Y.-M. Comparisons of Hamaker constants for ceramic systems with intervening vacuum or water: from force laws and physical properties. J Colloid Interface Sci 1996, 460:179. 460.
52. Bergström L. Hamaker constant of inorganic materials. Adv Colloid Interface Sci 1997, 70:125-169.
53. Israelachvili J.N. The calculations of van der Waals dispersion forces between macroscopic bodies. Proc R Soc London 1972, A331:39-55.
54. McLachlan A.D. Retarded dispersion forces in dielectrics at finite temperature. Proc Roy Soc 1963, A274:80-90.
55. Israelachvili J.N. Van der Waals forces in biological systems. Q Rev Biophys 1974, 6:341-387.
56. Johansoon D., Bergenståhl B. The influence of food emulsifiers on fat and sugar dispersions in oils II. Rheology, colloidal forces. J Am Oil Chem Soc 1992, 69:718-727.
57. Kloek, W. Mechanical Properties of Fats in Relation to their Crystallization, Ph.D dissertation. Wageningen Agric. Uni., Wageningen, The Netherlands, 1998.
58. Narine S.S., Marangoni A.G. Mechanical and structural model of fractal networks of fat crystals at low deformations. Phys Rev E 1999, 60:6991-7000.
59. Narine S.S., Marangoni A.G. Fractal nature of fat crystal networks. Phys Rev 1999, 59:1908-1920.
60. Marangoni A.G. Elasticity of high volume-fraction fractal aggregates networks: a thermodynamic approach. Phys Rev B 2000, 62:13951-13955.
61. Ahmadi L., Wright A.J., Marangoni A.G. Structural and mechanical behavior of tristearin/triolein-rich mixtures and the modification achieved by interesterification. Food Biophys 2009, 4:64-76.