Project: Influence of partial glycerides on the micorstructural development and breakdown of crystallized fats
- project duration
- 01-OCT-10 – 30-SEP-12
- 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.