Fractals in crystallizing food systems

The present paper reviews and discusses the possible influences of irregular random fractal formation on crystallizing food systems, such as triacylglycerols (fats) and inulin (oligofructoses). In both cases the crystallization process is driven by selective processes. Triacylglycerols consist of three different fatty acids, mostly of different length and saturation degree, inulin of oligofructose molecules of a broad molecular weight distribution. The structure formation, which can be at several stages `fractal', determines part of the processes in chocolate preparation and in the use of inulin gels, for providing nice mouthfeel during oral processing. The common physics during crystallization is also relevant for using inulin as fat replacer.