Abstract
The present paper reviews and discusses the possible influences of irregular random fractal formation on crystallizing food systems, such as triacylglycerols (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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
