Fractals in crystallizing food systems

被引：12

作者：

Joshi, Bhagyashri ^{[1
]}

Beccard, Steffen ^{[1
]}

Vilgis, Thomas A. ^{[1
]}

机构：

[1] Max Planck Inst Polymer Res, Ackermannweg 10, D-55128 Mainz, Germany

来源：

CURRENT OPINION IN FOOD SCIENCE | 2018年 / 21卷

关键词：

COLLOIDAL GELS; FAT CRYSTALS; ELASTIC PROPERTIES; SCALING BEHAVIOR; RANDOM-WALKS; INULIN GELS; NETWORKS; RHEOLOGY; OILS;

D O I：

10.1016/j.cofs.2018.05.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present paper reviews and discusses the possible influences of irregular random fractal formation on crystallizing food systems, such astriacylglycerols (fats) and inulin (oligofructoses). In both cases the crystallization process is driven by selective processes. Triacylglycerols consist of three different fatty acids, mostly of different length and saturation degree, inulin of oligofructose molecules of a broad molecular weight distribution. The structure formation, which can be at several stages 'fractal', determines part of the processes in chocolate preparation and in the use of inulin gels, for providing nice mouthfeel during oral processing. The common physics during crystallization is also relevant for using inulin as fat replacer.

引用

页码：39 / 45

页数：7

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