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首页> 外文期刊>Journal of food engineering >Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals
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Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals

机译：在脂肪结晶稳定的油包水乳液中分散的液滴作为可调填料

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The role of water droplets as rheology modifiers in fat crystal-stabilized emulsions is not widely studied, but relevant to many fields and industries such as foods and cosmetics. The degree to which water droplets interact with the surrounding fat crystal network can impart a significant effect on rheology. The objective of this study was to investigate how the rheology of water-in-oil (W/O) emulsions stabilized by a surrounding fat crystal network is impacted by the ability of emulsifiers that promote interfacial fat crystallization and whether droplet size is a contributing factor. Three emulsifiers imparting different interfacial characteristics were chosen: glycerol monooleate (GMO) and glycerol monostearate (GMS) both promoted interfacial crystallization in the presence of hydrogenated soy oil (HSO) whereas polyglycerol polyricinoleate (PGPR) did not. Different homogenization methods were used to create emulsions with two distinct average droplet sizes with narrow size distributions for each emulsifier. Amplitude sweeps showed that GMS emulsions, independently of droplet size, displayed the highest elastic modulus (G') values followed by GMO, and then PGPR. Reinforcement (R'= G'(emulsion)/G'(HSO network)) values increased with each emulsifier over time, but its extent was dependent on emulsifier-mediated droplet-droplet interactions. In both GMO and GMS-stabilized emulsions, smaller droplets enhanced reinforcement whereas the opposite was observed in PGPR-stabilized emulsions. This study has shown that, through the use of different emulsifiers, the droplet interface should be considered a functional component that can used to tailor the consistency of fat crystal-stabilized W/O emulsions.
机译：水滴在稳定脂肪晶体的乳液中作为流变改性剂的作用尚未得到广泛研究，但与食品和化妆品等许多领域和行业相关。水滴与周围的脂肪晶体网络相互作用的程度可以对流变性产生重大影响。这项研究的目的是研究乳化剂促进界面脂肪结晶的能力如何影响由周围的脂肪晶体网络稳定的油包水（W / O）乳液的流变性能，以及液滴大小是否是一个促成因素。选择了三种具有不同界面特性的乳化剂：单油酸甘油酯（GMO）和单硬脂酸甘油酯（GMS）都在氢化大豆油（HSO）存在下促进了界面结晶，而聚甘油聚蓖麻油酸酯（PGPR）没有。不同的均质化方法被用于产生具有两种不同的平均液滴尺寸的乳剂，每种乳化剂具有窄的尺寸分布。振幅扫描表明，GMS乳液与液滴大小无关，显示出最高的弹性模量（G'）值，其次是GMO，然后是PGPR。随着时间的推移，每种乳化剂的增强值（R'= G'（乳液）/ G'（HSO网络））均会增加，但其程度取决于乳化剂介导的液滴-液滴相互作用。在GMO和GMS稳定的乳液中，较小的液滴增强了增强作用，而在PGPR稳定的乳液中观察到相反的情况。这项研究表明，通过使用不同的乳化剂，液滴界面应被视为可用于调整脂肪晶体稳定的W / O乳液稠度的功能性成分。

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