Crystallization of fat dispersions: characterization of crystal nanoplatelet thickness

Many food products, such as chocolate, fillings, sauces... are dispersions. In this project model dispersions, containing a fat, a dispersed particle and a dispersing agent will be studied aiming at understanding the interaction of fats and particles in dispersions. Different particle types (hydrophobic/hydrophilic and crystalline/amorphous) and different concentrations will be used . Fat crystallization will be followed at different cooling rates, since cooling rates are known to affect fat crystallization and the effect of added particles. Simultaneous and time-resolved WAXS/SAXS analysis enables determine polymorphism, chain length arrangement and crystal nanoplatelet thickness of the fat. Moreover, it will allow to distinguish between effects on nucleation and effects on crystal growth. Special interest is put on the SAXS length scale, with the goal of obtaining the crystal nanoplatelet thickness distribution.