2026-06-25T18:33:26Z https://icatplus.esrf.fr/oaipmh/request

oai:icatplus.esrf.fr:inv/1922853784 2025-05-26T07:47:32.592Z

4.2 EI 10.15151/ESRF-ES-1922853784 Fien DE WITTE Fien De Witte 0000-0002-2216-4028 Fien DE WITTE Fien De Witte 0000-0002-2216-4028 JUAN SEBASTIAN MURILLO Juan Sebastian Murillo 0000-0003-0766-8954 Martin ROSENTHAL Martin Rosenthal 0000-0001-6014-6050 JUAN SEBASTIAN MURILLO Juan Sebastian Murillo 0000-0003-0766-8954 Joost COUDRON Joost Coudron Joost COUDRON Joost Coudron Kato RONDOU Kato Rondou 0000-0002-7066-2902 Kato RONDOU Kato Rondou 0000-0002-7066-2902 Tom RIMAUX Tom Rimaux Tom RIMAUX Tom Rimaux Example Institute 2027 Data from large facility measurement 2024-11-19T07:00:00Z/2024-11-23T07:00:00Z 2024-11-23T07:00:00Z I CC-BY-4.0 Shortenings are fat-rich food products containing vegetable oil and a hardstock (2-30%), which can be used as an ingredient in bakery applications. In the food industry, shortenings are produced by applying high shear rates and high cooling rates to obtain the desired organoleptic properties. However, the effect of the shear rate and the cooling rate on fat crystallization at different length scales is still lacking. Until now, research focuses on the crystallization behavior without the presence of shear, which is referred to as ‘static crystallization’. Therefore, applying synchrotron SAXS and WAXS will largely contribute to better understand these effects on the nano- to mesoscale. As a result, a more in-depth knowledge on the fat crystallization process as such and the resulting product characteristics will be obtained.