TY - JOUR
T1 - Stability of whippable oil-in-water emulsions
T2 - effect of monoglycerides on crystallization of palm kernel oil
AU - Munk, Merete Bøgelund
AU - Marangoni, Alejandro G.
AU - Ludvigsen, Hanne K.
AU - Norn, Viggo
AU - Knudsen, Jes Christian
AU - Risbo, Jens
AU - Ipsen, Richard
AU - Andersen, Mogens Larsen
PY - 2013/12
Y1 - 2013/12
N2 - The effect of selected monoglycerides on droplet morphology and rheology of palm kernel oil emulsions was studied. Combination of lactic acid ester of monoglycerides (LACTEM) and unsaturated monoglycerides (GMU) yielded highly viscous emulsions caused by partial coalescence. LACTEM combined with saturated monoglycerides (GMS) or diacetyl tartaric acid ester of monoglycerides (DATEM) gave low-viscous emulsions. The rheological behavior was found not to be related to polymorphic transformations of fat in the emulsions.A possible relationship between structural changes of emulsions and the effect of monoglyceride crystallization behavior of PKO was examined by studying the monoglycerides' influence on crystallization of bulk PKO. Polymorphic transformation, crystallization kinetics and melting/crystallization profile of bulk PKO were analyzed. The monoglycerides had minor effect on crystallization behavior of bulk PKO compared to the major impact on emulsion stability. This indicates that emulsifiers act differently in bulk and dispersed fat. For PKO the structural changes of the emulsions were independent of the effects of monoglycerides on the crystallization of bulk fat.
AB - The effect of selected monoglycerides on droplet morphology and rheology of palm kernel oil emulsions was studied. Combination of lactic acid ester of monoglycerides (LACTEM) and unsaturated monoglycerides (GMU) yielded highly viscous emulsions caused by partial coalescence. LACTEM combined with saturated monoglycerides (GMS) or diacetyl tartaric acid ester of monoglycerides (DATEM) gave low-viscous emulsions. The rheological behavior was found not to be related to polymorphic transformations of fat in the emulsions.A possible relationship between structural changes of emulsions and the effect of monoglyceride crystallization behavior of PKO was examined by studying the monoglycerides' influence on crystallization of bulk PKO. Polymorphic transformation, crystallization kinetics and melting/crystallization profile of bulk PKO were analyzed. The monoglycerides had minor effect on crystallization behavior of bulk PKO compared to the major impact on emulsion stability. This indicates that emulsifiers act differently in bulk and dispersed fat. For PKO the structural changes of the emulsions were independent of the effects of monoglycerides on the crystallization of bulk fat.
U2 - 10.1016/j.foodres.2013.09.001
DO - 10.1016/j.foodres.2013.09.001
M3 - Journal article
SN - 0963-9969
VL - 54
SP - 1738
EP - 1745
JO - Food Research International
JF - Food Research International
IS - 2
ER -