Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions

Yang J 1 , Qiu C 2 , Li G 3 , Lee WJ 1 , Tan CP 4 , Lai OM 5 Show all authors , Wang Y 6

Affiliations 

  • 1 Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
  • 2 Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: tcyqiu@jnu.edu.cn
  • 3 Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
  • 4 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Selangor, Malaysia
  • 5 Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43300 Selangor, Malaysia
  • 6 Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: twyong@jnu.edu.cn
Food Chem, 2020 Oct 15;327:127014.
PMID: 32434126 DOI: 10.1016/j.foodchem.2020.127014

Abstract

The influence of diacylglycerol (DAG) combined with polyglycerol polyricinoleate (PGPR) on the stability of water-in-oil (W/O) emulsions containing hydrogenated palm oil (HPO) was studied. Polarized light microscope revealed that DAG promoted HPO to crystallize at the water-oil interface, providing the combination of Pickering and network stabilization effects. It was proposed that the molecular compatibility of fatty acids in DAG with HPO accounted for the promotional effect. The interfacial crystallization of DAG together with the surface activity of PGPR led to the formation of emulsions with uniform small droplets and high freeze-thaw stability. Further exploration of physical properties indicated that the combination of DAG and PGPR dramatically improved the emulsion's viscoelasticity and obtained a larger deformation yield. Water droplets in DAG-based emulsions acted as active fillers to improve the network rigidity. Therefore, DAG is a promising material to be used as emulsifier to enhance the physical stability of W/O emulsions.

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

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