Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals
Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals
复制标题
DOI：
10.1016/j.foodres.2022.112215
复制
发表时间：
2022-12-05
影响因子：
8.1
通讯作者：
Meng, Zong
中科院分区：
文献类型：
--
作者：
Gao, Yujie;Mao, Jixian;Meng, Zong
以棕榈酸蔗糖（P170）和月桂酸蔗糖（L195）作为乳化剂，控制AMF的结晶行为，稳定W/O乳状液。在本研究中，P170促进了结晶，并在乳液中形成了具有较小AMF晶体（60-80 μ m）的强脂肪晶体网络，保持了絮凝作用。水滴在强网络之间被挤压成不规则形状，而P170形成的界面层具有更好的抗聚集强度。相反，L195抑制结晶，形成较大的AMF球晶（大于100 μ m），导致脂肪晶体网络强度低，乳液不稳定。同时，由于AMF晶体中存在的蔗糖酯，使得水滴易于固定在AMF晶体表面。较大的球粒表面突出的晶体可以穿透水-油界面，导致更大的聚并，形成更大的水滴。因此，弱的晶体网络不能阻止重力引起的沉降和相分离。
Sucrose palmitate (P170) and sucrose laurate (L195) were used as emulsifiers to control the crystallization behavior of AMF and to stabilize W/O emulsions. In this study, the P170 promoted crystallization and led to strong fat crystal networks with smaller AMF crystals (60-80 mu m) in emulsions, retaining flocculation. Water droplets were squeezed into irregular shapes between the strong network but the P170 formed an interface layer with better strength to resist the aggregation. Contrarily, the L195 inhibited crystallization and formed larger AMF spherulites (more than 100 mu m) resulting in a low strength of fat crystal networks and unstable emulsions. Meanwhile, the water droplets were easily fixed on the surface of AMF crystals because of the existence of su-crose esters. Protruding crystals on the surface of larger spherulites could pierce the water-oil interface, leading to a greater coalescence and forming larger water droplets. Therefore, a weak crystal network could not prevent the sedimentation and phase separation caused by gravity.