Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by a Nonionic Surfactant

Abstract

The influence of (0-40 wt %) sucrose and (0 and 150 mmol/kg) sodium chloride on the physical properties of 20 wt % hydrogenated palm oil-in-water emulsions stabilized by 2 wt % Tween 20 after crystallization of the oil phase only or both the oil and water phases has been examined. Emulsion stability was assessed by differential scanning calorimetry measurements of fat destabilization after cooling-heating cycles and by measurements of mean particle size, percent destabilized fat, and percent free oil obtained from gravitational separation after isothermal storage (at -40 to +37 degrees C). At storage temperatures where the oil phase was partially crystalline and the water was completely liquid, the emulsions were unstable to droplet coalescence and oiling off because of partial coalescence. Both NaCI and sucrose increased the extent of partial coalescence in the emulsions. At storage temperatures where both oil and water crystallized, the emulsions were completely destabilized. The stability of the emulsions to freezing and thawing could be improved somewhat by adding sucrose (>20 wt %). Emulsions stabilized by whey proteins were shown to have better freeze-thaw stability than those stabilized by Tween 20, especially in the presence of sucrose. These results may help formulate food emulsions with improved freeze-thaw stability.

Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu ( Orbignya speciosa ) oil: evaluation of their potential use in food applications

“…The samples with 5 and 7% of sucrose were destabilized (phase separation) in less than 24 hours of incubation. Regarding the influence of sucrose on the stability of WPI-stabilized lipid microparticles, Thanasukarn et al (2006) states the presence of sucrose may increase the conformational stability of the adsorbed globular proteins, as the proteins present in the whey protein isolate. Such an effect may have occurred up to the concentration of 3% of sucrose.…”

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

“…These analyses were based on previous studies carried out by Thanasukarn et al (2006) and Cazado and Pinho (2016).…”

“…Disaccharides such as sucrose are known to be capable of destabilizing colloidal particles due to a mechanism similar to depletion flocculation, caused by changes in the balance of the intermolecular forces acting on the oil-water and fat crystal-water interfaces (THANASUKARN et al, 2006). Figure 6 shows the size distributions of all the SLM formulations studied after the thermal treatments.…”

Sugar Crystallization and Glass Transition as Destabilizing Factors of Protein-Stabilized Emulsions

“…Particularly important is the contribution of sugars in preserving protein flexibility at the interface. 3,[5][6][7][8]10 Globular proteins can also be denatured below a critical temperature. Freezing of water in the aqueous solutions is accompanied by considerable loss of secondary and tertiary structure of proteins, which can lead to interparticle crosslinking.…”

“…Dehydration causes molecular reorganization of the interfacial layer which results in an increased intra-and intermolecular bonding that may cause aggregation if particles become in close contact. 10 In a solution, both globular and random coil proteins have their peptide hydrogen bonding satisfied through the interactions with water molecules. 13 Upon freezing of water, protein-water interactions can be reduced forcing conformational changes which tend to maximize both intraand inter-molecular hydrogen bonding of protein molecules in place of hydrogen bonding to water molecules.…”