Imaging of a Model Plastic Fat System by Dimensional Wide-Field Transmitted Polarized Light Microscopy and Image Deconvolution
Food lipids, such as butter, margarine, cocoa butter, vegetable shortenings, and lard are widely used as functional ingredients in foods high in fat [1-8]. The primary role of fats in foods is to impart sensory attributes such as creaminess, mouthfeel, spreadability, melting profile, cohesiveness, and structure [3,4,7,9-12]. In many food applications, the fat component ex-
ists in a semisolid state, in the form of a fat crystal network [4,12-14].