Fat Nanostructure

Abstract

Fat is made up of a mixture of triacylglycerol molecules (TAGs) – three fatty acids esterified to a glycerol backbone. The solid material is structured by a fraction of high melting point TAGs, which form a crystal network that traps the low melting TAGs within. Characterization of that crystal network is an important tool to understand fat properties and functionality. This chapter will cover fat crystal structure using a bottom-up approach, from TAG molecules to space-filling network. Emphasis will be on the fat crystal nanoscale, a level which was recently isolated and characterized, and how nano-sized crystalline structures fit into the larger network. Finally, the effect of composition and crystallization conditions on crystal structure and bulk physicochemical properties will be examined, to understand how processing conditions can be used to target functionality.