State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Res Int. 2023 Jan;163:112215. doi: 10.1016/j.foodres.2022.112215. Epub 2022 Nov 24.
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 μm) 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 μm) 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 sucrose 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.
蔗糖棕榈酸酯（P170）和蔗糖月桂酸酯（L195）被用作乳化剂来控制 AMF 的结晶行为并稳定 W/O 乳液。在这项研究中，P170 促进了结晶，导致在乳液中形成了具有更小 AMF 晶体（60-80μm）的强脂肪晶体网络，保留了絮凝。水滴在强网络之间被挤成不规则形状，但 P170 形成了具有更好强度的界面层以抵抗聚集。相反，L195 抑制了结晶，形成了更大的 AMF 球晶（超过 100μm），导致脂肪晶体网络强度低且乳液不稳定。同时，由于蔗糖酯的存在，水滴很容易固定在 AMF 晶体的表面。较大球晶表面的突出晶体可以刺穿油水界面，导致更大的聚结并形成更大的水滴。因此，弱晶体网络无法防止由重力引起的沉降和相分离。
