Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion

Han W 1 , Chai X 1 , Zaaboul F 1 , Sun Y 1 , Tan CP 2 , Liu Y 3

Affiliations 

  • 1 State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
  • 3 State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address: yfliu@jiangnan.edu.cn
Food Chem, 2023 Nov 30;427:136656.
PMID: 37393637 DOI: 10.1016/j.foodchem.2023.136656

Abstract

The effect of different types of monoglycerides, including monopalmitin, capryl monoglyceride (GMB), and succinylated monoglyceride (GMSA) in combination with palm kernel stearin (PKS) and beeswax (BW), on the formation, crystal network structure, and partial coalescence properties of aerated emulsions (20 % w/w fat) was investigated. The stability of BW and PKS crystals with a 1 % concentration of GMSA and GMB, respectively, in the oil phase was lower than the other crystals. BW-GMSA and PKS-GMB crystals exhibited a lower crystallization rate, higher contact angles and no significant peak shift in the small-angle X-ray scattering results. The BW-GMSA and PKS-GMB emulsions had a lower nucleation rate in the bulk and a higher nucleation rate at the interface, resulting in a higher fraction of crystals adsorbed at the oil/water interface. This reduced the number of interfacial proteins and led to a high degree of partial coalescence and the formation of stable aerated networks.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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