In order to relate composition, processing and product properties of fat spreads, a proper description of the microstructure of these products is required . A technique for the observation of the three-dimensional product structure has been developed which allows free observation of the solid crystalline matrix by removing the liquid oil phase from a fat spread with a solvent system. To perform the different preparation steps required in a reproducible and efficient way, a special sample holder was constructed. Application of preformed sintered bronze elements allows free penetration of the organic solvents. In general, reproducible results are obtained with retention of the structural integrity of the solid crystalline matrix . The microstructure of fat spreads can now be studied in a more systematic way as it is possible to distinguish different types of structure elements, such as single crystals, crystal aggregates, globular clusters, crystalline shells and the way these elements interact.
Heertje, I.; Leunis, M.; van Zeyl, W. J.M.; and Berends, E.
"Product Morphology of Fatty Products,"
Food Structure: Vol. 6
, Article 2.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol6/iss1/2