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Comparative study explores crystalline fraction and surface area in fat systems, highlighting implications for crystallization dynamics.
A methodology based on Small‐Angle X‐ray Scattering (SAXS) and Wide‐Angle X‐ray Scattering (WAXS) for analyzing liquid–solid phase transitions in fat systems is presented. Unlike traditional approaches that focus on Bragg peak indexing and polymorphism, this work emphasizes the determination of Crystalline Fraction and the analysis of specific surface area during phase transitions. A comparative study was conducted on two distinct complex lipid systems: cocoa butter and a high melting fraction of olive oil. Through this comparative analysis, we explore the nuances of crystallization and melting behaviors, providing insights into their structural evolution and the role of interfacial surface during these processes. These findings highlight the utility of SAXS/WAXS in understanding the complex dynamics of fat crystallization and melting, offering valuable perspectives for both academic research and industrial applications.
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Bayés‐García et al. (2026) studied this question.
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