AbstractSemisolid fat samples with different solid fat contents and microstructures were prepared by crystallization of mixtures of model lipid systems containing high‐melting and lowmelting lipids and analyzed for microstructural properties. Microstructure images were acquired by confocal scanning light microscopy and showed fat crystals or fat crystal flocs combined with their surrounding continuous phase to constitute microstructural units and a microstructural network that was formed through their interaction. Fat crystal flocs and their centroids, microstructure units, and their interface boundaries were identified by image analysis. Several methods to quantify microstructure were compared. A new concept was introduced: the microstructure density, defined as the number of microstructural units per unit volume of the system. Also, the Richardson plot and particle counting methods (PCM) were used to find the fractal dimension of the crystal network. The Euler characteristic and nearest neighbor features of the microstructure were obtained as well by use of custom‐developed programs. The different metrics of semisolid lipid microstructure were compared in terms of their physical meaning, means of acquisition, and consistency. The results showed that the quantitative microstructure parameters obtained from different approaches, except the fractal dimesion determined by the PCM, can identify both differences and similarities of microstructural characteristics in the model lipid systems studied in this work.
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