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首页> 外文期刊>Crystal growth & design >Fat Crystallization in Emulsion:Influence of Emulsifier Concentration on Triacylglycerol Crystal Growth and polymorphism
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Fat Crystallization in Emulsion:Influence of Emulsifier Concentration on Triacylglycerol Crystal Growth and polymorphism

机译：乳液中的脂肪结晶：乳化剂浓度对三酰基甘油晶体生长和多态性的影响

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Crystallization of triacylglycerols(TAGs)is studied in emulsion by time-resolved synchrotron X-ray diffraction as a function of temperature(XRDT)coupled with DSC on a single sample consisting of an emulsion of palm oil dispersed in water.This oil-in-water emulsion(20% palm oil),stabilized by food grade sodium caseinate and by propylene glycol monostearate(PGMS),a food emulsifier,is used as a model for the study of the influence of emulsifiers on both TAG polymorphism and nucleation.Thermal and structural evolutions of this TAG mixture are monitored by a XRDT/DSC technique within the droplets during its crystallization and subsequent melting.In the specific conditions used and thanks to the high flux of synchrotron light,we demonstrate that both crystallization and polymorphism of a fat mixture are influenced by the presence of PGMS.The technique is sensitive enough to detect variations induced by the presence of emulsifier amounts ranging between 0 and 0.2%.Despite the low amount added,the presence of PGMS induces large changes in the crystallization temperature(about 2 deg C)and energy(about 20%)as well as in structural evolutions,which were interpreted as a direct interference on specific TAG crystallization.Polarized light microscopy as a function of temperature and SAXS of oil-water-emulsifier mixture confirmed that the crystallization of emulsifier in the oil compartment is responsible for the changes of polymorphism and phase transitions observed via an indirect process.PGMS solubilized in sunflower oil with excess water shows self-organization in the oil phase with a lamellar period of 52.7 A below 19 deg C.
机译：通过时间分辨同步加速器X射线衍射对温度（XRDT）与DSC的关系进行了研究，研究了乳液中三酰基甘油（TAGs）的结晶，并结合了DSC对单个样品进行了分析，该样品由分散在水中的棕榈油乳液组成。以食品级酪蛋白酸钠和食品级乳化剂单硬脂酸丙二醇酯（PGMS）稳定的水乳液（20％棕榈油）为模型，用于研究乳化剂对TAG多态性和成核的影响。通过XRDT / DSC技术在液滴结晶和随后熔化过程中，通过液滴内的XRDT / DSC技术监控该TAG混合物的结构演变。在所使用的特定条件下以及由于同步加速器光通量高，我们证明了脂肪混合物的结晶和多态性PGMS的存在会影响该技术的灵敏度，足以检测由于乳化剂含量在0至0.2％之间引起的变化。 PGMS的存在会引起结晶温度（约2摄氏度）和能量（约20％）以及结构演变的巨大变化，这被解释为对特定TAG结晶的直接干扰。油和水-乳化剂混合物的温度和SAXS的变化证实了油室中乳化剂的结晶是通过间接过程观察到的多态性和相变的变化的原因。在过量的水中溶解于葵花籽油中的PGMS表现出自组织在19摄氏度以下的层状周期为52.7 A的油相。

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