Crystal Morphology of Shortenings and Margarines

Authors

P. Chawla, University of Guelph
J. M. deMan, University of Guelph
A. K. Smith, University of Guelph

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

An improved method is proposed for isolation of fat crystals with isobutanol, followed by fixation using osmium tetroxide vapours or cryo-fixation and visualization in the Scanning Electron Microscope (SEM). The cryo-fixation method revealed the presence of well defined needle-shaped or rod-shaped fat crystals. The osmium fixed crystals did not appear as distinct. The crystals existed as single crystals, platelets and spherulites. Polarized light micrographs did not show the details of the crystal morphology that were observed in the SEM.

Recommended Citation

Chawla, P.; deMan, J. M.; and Smith, A. K. (1990) "Crystal Morphology of Shortenings and Margarines," Food Structure: Vol. 9: No. 4, Article 2.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss4/2