Fat Crystallite Thickness Distribution Based on SAXD Peak Shape Analysis

Ruud den Adel*, Kees van Malssen, John van Duynhoven, Oleksandr O. Mykhaylyk, Adrian Voda

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

Understanding of the multiscale structuring capability of triacylglycerols (TAGs) can be enhanced through knowledge of the crystallite thickness distribution (CTD), which can be obtained through X-ray diffraction peak shape analysis. The Fourier-transformation-based Bertaut–Warren–Averbach (BWA) method provides an approach to resolve CTDs in TAGs, where molecules are packed in repeating layers. The feasibility of using the BWA method is demonstrated for small angle X-ray diffraction (SAXD) measurements on both laboratory equipment and a synchrotron beamline for model TAG systems and real food products such as margarines. Practical Applications: The CTDs enable discrimination of margarines produced by different processing routes and may be used as a signature of network structures that underlie product texture. Understanding of the multiscale structuring capability of triacylglycerols (TAGs) can be enhanced through knowledge of the crystallite thickness distribution (CTD), which can be obtained through X-ray diffraction peak shape analysis. The Fourier-transformation-basedBertaut-Warren-Averbach (BWA) method provides an approach to resolve CTDs in TAGs, where molecules are packed in repeating layers. The feasibility of using the BWA method is demonstrated for small angle X-ray diffraction (SAXD) measurements on both laboratory equipment and a synchrotron beamline for model TAG systems and real food products such as margarines.

Original languageEnglish
Article number1800222
JournalEuropean Journal of Lipid Science and Technology
Volume120
Issue number9
DOIs
Publication statusPublished - Sep 2018

Fingerprint

fat thickness
Oils and fats
X-ray diffraction
X-Ray Diffraction
Triglycerides
Fats
triacylglycerols
Margarine
X ray diffraction
margarine
laboratory equipment
Synchrotrons
foods
Food
Equipment and Supplies
Molecules
methodology
Textures
texture
Processing

Keywords

  • Bertaut-Warren-Averbach analysis
  • crystallite thickness distribution
  • margarine
  • small angle X-ray diffraction
  • triacylglycerol

Cite this

den Adel, Ruud ; van Malssen, Kees ; van Duynhoven, John ; Mykhaylyk, Oleksandr O. ; Voda, Adrian. / Fat Crystallite Thickness Distribution Based on SAXD Peak Shape Analysis. In: European Journal of Lipid Science and Technology. 2018 ; Vol. 120, No. 9.
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Fat Crystallite Thickness Distribution Based on SAXD Peak Shape Analysis. / den Adel, Ruud; van Malssen, Kees; van Duynhoven, John; Mykhaylyk, Oleksandr O.; Voda, Adrian.

In: European Journal of Lipid Science and Technology, Vol. 120, No. 9, 1800222, 09.2018.

Research output: Contribution to journalArticleAcademicpeer-review

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