Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88587/1/ABSTRACT.pdf |
| _version_ | 1825936539796897792 |
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| author | Yang, Jia Qiu, Chaoying Li, Guanghui Wan, Jun Lee Tan, Chin Ping Lai, Oi Ming Wang, Yong |
| author_facet | Yang, Jia Qiu, Chaoying Li, Guanghui Wan, Jun Lee Tan, Chin Ping Lai, Oi Ming Wang, Yong |
| author_sort | Yang, Jia |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T10:45:50Z |
| format | Article |
| id | upm.eprints-88587 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:45:50Z |
| publishDate | 2020 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-885872021-12-22T02:01:35Z http://psasir.upm.edu.my/id/eprint/88587/ Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions Yang, Jia Qiu, Chaoying Li, Guanghui Wan, Jun Lee Tan, Chin Ping Lai, Oi Ming Wang, Yong 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. Elsevier 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88587/1/ABSTRACT.pdf Yang, Jia and Qiu, Chaoying and Li, Guanghui and Wan, Jun Lee and Tan, Chin Ping and Lai, Oi Ming and Wang, Yong (2020) Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chemistry, 327. art. no. 127014. pp. 1-9. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814620308761 10.1016/j.foodchem.2020.127014 |
| spellingShingle | Yang, Jia Qiu, Chaoying Li, Guanghui Wan, Jun Lee Tan, Chin Ping Lai, Oi Ming Wang, Yong Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions |
| title | Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions |
| title_full | Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions |
| title_fullStr | Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions |
| title_full_unstemmed | Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions |
| title_short | Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions |
| title_sort | effect of diacylglycerol interfacial crystallization on the physical stability of water in oil emulsions |
| url | http://psasir.upm.edu.my/id/eprint/88587/1/ABSTRACT.pdf |
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