Nanovoids in the milkfat and its high-melting components

The nanovoids in the fatty acid triglycerides and in the milkfat are studied by means of the positron annihilation spectroscopy. The mean radii of the nanovoids are measured using annihilation characteristics of the hydrogen-like positronium atoms, which annihilate inside the nanovoids. It is shown that both the milkfat and its six purified fractions (high- and low-melting components) contain the most stable nanovoids, whose mean radius (Rvoid=0.35 nm) coincides, within the error limits, with that of the most stable C60 fullerene molecule.