Triglyceride nanocrystal aggregation into polycrystalline colloidal networks: Ultra-small angle X-ray scattering,models and computer simulation |
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| Institution: | 1. Food Science Department, University of Guelph, Guelph, ON, Canada;2. Physics Department, St. Francis Xavier University, Antigonish, NS, Canada;1. UR1268 Biopolymères Interactions Assemblages, Institut National de la Recherche Agronomique, rue de la Géraudière, F-44316 Nantes cedex 3, France;2. Institut de Physique de Rennes, UMR CNRS 6251, Université Rennes 1, Rennes, France;1. Top Institute Food & Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands;2. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands;3. Laboratory of Physical Chemistry and Colloid Science, Wageningen University, P.O. Box 8038, 6700 EK Wageningen, The Netherlands;4. Department of Biomedical Engineering, University Medical Center Groningen, University of Groningen, P.O. Box 196, 9700 AD Groningen, The Netherlands;1. Unilever R & D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands;2. Soft Condensed Matter, Debye Institute for Nanomaterials, Utrecht University, Utrecht, The Netherlands;3. Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695-7905, USA;1. Department of Chemistry and Biology, Ryerson University, Toronto, ON, Canada;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. Department of Food Technology, Silpakorn University, Thailand |
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| Abstract: | Triacylglycerols (TAGs) are the majority molecules present in edible fats and oils. Many of the functional characteristics of fat products depend on the colloidal fat crystal network present. Identifying the hierarchies of these colloidal networks and how they spontaneously self-assemble is important to understand their functionality and the oil binding capacity, and new insights into the nano- to meso-scale structure in these colloidal fat networks have been reported in recent years. Ultra small angle X-ray scattering (USAXS) is a technique new to the study of edible oil structures and, when combined with modelling and computer simulation, has enabled significant advances to be made in understanding the nano- to micro-scale crystalline structures of edible oils. In the four years since crystalline nanoplatelets (CNPs) were characterized, models have been made of these highly anisotropic nanoscale structures in which they were treated as the primary unit. In those models, CNPs were represented as close-packed rigid layers of spheres, so chosen because the van der Waals sphere–sphere interaction is known. The intent of the models was to predict the hierarchy of colloidal fat networks that would self-assemble from the components in edible oils. Initially, CNP aggregation was modelled under the assumption that all CNPs are present before aggregation begins and that their solubility in liquid oil is very low. The models successfully predicted the fractal dimensions subsequently measured using USAXS. This brief review reports on some of the latest models and simulations together with the results of USAXS experiments carried out on binary lipid systems, such as SSS in OOO, as well as certain complex systems that contain many different TAG molecules. The excellent agreement between the two approaches has established that USAXS is a powerful tool in the elucidation of the nano- to meso-length scales in fats and oils. |
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