Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase

Publication date: January 2016 Source:Food Structure, Volume 7 Author(s): Fan C. Wang, Alejandro G. Marangoni This work characterized changes in surface morphology of a glyceryl monostearate structured emulsion (MG-structured emulsion) during the polymorphic transformation from the α-gel phase to the coagel phase. The effects of using various concentrations of co-emulsifier and adding xanthan gum on emulsion structure and stability were also investigated. Microscopy methods, including light microscopy, cryogenic-scanning electron microscopy, and X-ray diffraction were employed in the examination of the emulsion microstructure. Results showed that the MG-structured emulsion has a smooth droplet surface in the α-gel phase and a porous surface in the coagel phase. The formation of a porous surface during the polymorphic transformation leads to water release upon emulsion destabilization. Formulating with higher content of co-emulsifier or adding xanthan gum enhanced the multi-lamellar structure and stability of this structured emulsion. Graphical abstract

Source: Food Structure - November 26, 2015 Category: Food Science Source Type: research