1. Microstructure of Fat Crystal

5. FATS
At room temperature, the fats rich in saturated fats (butter, lard, coconut oil, ) are solid (hard).
Polyunsaturated fatty acids (vegetable oils) are liquid .

6. FATS
The chemical structure of the fat determines if it is liquid or solid at room temperature or when refrigerated.

7. VARIOUS PRODUCTs of ANIMAL FATS
by-products of meat (carcass fat of cattle and pigs, tallow, lard)
by-products of fish caught (fish oil), milk (milk fat, butter fat) and accessorily poultry and eggs

8. ANIMAL FATS
                                                                                                                                                

9. FATS OF LAND ANIMALS Lard Beef tallow
This fat is obtained from cutaneous adipose tissue of pork.
Its fatty acid composition depends on the diet. As an example, linoleic acid content is low (about 2%) when pork is fed with rice but high (about 30%) when soja is used as main food.
This fat is extracted from beef adipose tissue.
Tallow is fat rendered primarily from cattle, but it also is fat from sheep and goats.  Its fatty acid composition depends on the tissue location more than on the food ingested.

10. What is a crystal? A crystal is a solid form of substance (ice)
Some crystals are very regularly shaped and can be classified into one of several shape categories
With pharmaceuticals, crystals normally have very irregular shapes due to dendritic growth which is a spiky type appearance like a snowflake.
Crystals are grown to a particular size that is of optimum use to the manufacturer. Typical sizes in pharmaceutical industry are of the order of 50m.

11. Structure Levels in Fat Crystal
Primary crystalization
Thermodynamic driving force, nucleation, crystal growth, polymorphism
Microstructural development
Macroscopic properties

18. microscopic techniques are used to observed food microstructure
light microscope,
polarized light microscope (PLM),
scansion or transmission electron microscope (SEM and TEM) and
confocal laser scanning microscopy (CLSM).
CLSM is one of the most accurate instruments for observing complex food microstructure. The CLSM uses a scanning laser, or a combination of several scanning lasers, to illuminate the specimen. The light emitted by the laser (excitation source) pass through a pinhole (confocal aperture) and is reflected by a dichromatic mirror and then scanned across the specimen in a focal plane. From the same focal plane, fluorescence light is emitted from the

32. Ayam
Babi
CLSM
Kambing
Sapi

33. Ayam
Babi
INVERTED
Kambing
Sapi

34. Ayam
Babi
PHASE CONTRAST
Kambing
Sapi