Small Angle X-ray Scattering Study for Structure Analysis of Fat Crystals in Solid Fat for Foods

Abstract

The structures of fat crystals in a W/O emulsion, particularly that of margarine, were examined by Xray diffraction and electron microscopy for clarification of the microstructures. Accurate measurement was made of the full width at half maximum (FWHM) of the small angle X-ray diffraction peak of long spacing (001) spectra for fat crystals. In a W/O emulsion having large FWHM of fat crystals of smaller size, crystals were found to be distributed by freeze replica electron microscopy. The results of the present study indicate that FWHM should be quite useful for determining fat crystal structures in a dispersed system.