State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Langmuir. 2023 Jul 4;39(26):8963-8973. doi: 10.1021/acs.langmuir.3c00278. Epub 2023 Jun 20.
Fat crystals provided the strength of the colloidal network in W/O emulsions and stabilized water droplets. To understand the stabilizing effect of fat-regulated emulsions, W/O emulsions with different edible fats were fabricated. The result indicated that more stable W/O emulsions were produced by palm oil (PO) and palm stearin (PS), whose proportions of fatty acids were similar. Meanwhile, water droplets inhibited the crystallization of emulsified fats but participated in the formation of the colloidal network with fat crystals in emulsions, and the Avrami equation showed a slower crystallization rate of emulsified fats than the corresponding fat blends. However, water droplets participated in the formation of a colloidal network of fat crystals in emulsions, and the adjacent fat crystals were connected through a bridge constructed by water droplets. Fats in the emulsion containing palm stearin crystallized faster and more easily formed the β-polymorph. The small-angle X-ray scattering (SAXS) data were interpreted by the unified fit model to determine the average size of crystalline nanoplatelets (CNPs). The larger CNPs (>100 nm) with a rough surface of emulsified fats and a uniform distribution of their aggregates was confirmed.
脂肪晶体为 W/O 乳液的胶体网络提供了强度，并稳定了水滴。为了了解脂肪调节乳液的稳定作用，用不同的食用脂肪制备了 W/O 乳液。结果表明，棕榈油 (PO) 和棕榈硬脂 (PS) 产生了更稳定的 W/O 乳液，它们的脂肪酸比例相似。同时，水相抑制了乳化脂肪的结晶，但参与了乳化脂肪中与脂肪晶体形成的胶体网络的形成，阿弗拉米方程显示乳化脂肪的结晶速度比相应的脂肪混合物慢。然而，水相参与了乳化脂肪中脂肪晶体胶体网络的形成，相邻的脂肪晶体通过由水滴构成的桥连接起来。含有棕榈硬脂的乳液中的脂肪结晶速度更快，更容易形成β-多晶型。小角 X 射线散射（SAXS）数据通过统一拟合模型进行解释，以确定结晶纳米片（CNP）的平均尺寸。确认了较大的 CNP（>100nm）具有乳化脂肪的粗糙表面和其聚集体的均匀分布。
