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Rheology of plastic fats

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Summary

A plastic material is obtained by rapid cooling of a solution of glyceryl tristearate in paraffin oil. The fat crystals produced form a three-dimensional network structure, which is mainly responsible for the rheological properties of the material.

The properties have been investigated by means of creep measurements at deformations not exceeding a few percent, and in a concentric cylinder viscometer at very low shear rates.

Results of measurements are discussed in terms of the properties of the three-dimensional network of fat crystals.

Zusammenfassung

Eine plastische Substanz wird durch rasches Abkühlen einer Lösung von Glyceryltristearat in Paraffinöl erhalten. Es entstehen dabei zusammenhängende Fettkristalle, welche eine feste Struktur bilden. Die Theologischen Eigenschaften des Materials werden hauptsächlich durch diese vernetzte Struktur der festen Teilchen bestimmt.

Die Messung der Eigenschaften erfolgte mittels Kriechversuchen bei sehr kleinen Deformationen und im Rotationsviskosimeter bei sehr niedrigem Geschwindigkeitsgefälle. Die Ergebnisse dieser Messungen werden an Hand von den Eigenschaften der vernetzten Struktur der Fettkristalle diskutiert.

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References

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Authors and Affiliations

  1. Unilever Research Laboratorium, Vlaardingen, The Netherlands

    M. van den Tempel

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  1. M. van den Tempel
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van den Tempel, M. Rheology of plastic fats. Rheol Acta 1, 115–118 (1958). https://doi.org/10.1007/BF01968849

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  • DOI: https://doi.org/10.1007/BF01968849

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