Fat crystallite thickness distribution based on SAXD peak shape analysis

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.