Pickering Water‐in‐Oil Emulsions Stabilized Solely by Fat Crystals

Abstract

Water‐in‐oil (W/O) emulsions have attracted heightened attention because of the ever‐increasing interest in using non‐calorific water to replace calorie‐dense fat in food. However, designing clean‐label and ultra‐stable W/O emulsions is a longstanding challenge in colloid science. Herein, a novel, facile approach is introduced to designing cocoa butter (CB)‐based crystals to stabilize Pickering W/O emulsions. Results using a combination of small‐ and wide‐angle X‐ray scattering and microscopy across length scales reveal that the fat crystals formed in an oleogel of CB with vegetable oil offer high stability to water droplets (up to 60% (v/v)) against coalescence and phase inversion, over storage for 7 months. Such extraordinary stability is attributed to the nanoplatelet‐like CB crystals of βV polymorph located at the water–oil interface and to the inter‐droplet fat crystal network formation, interlocking the water droplets. The increment in water volume fraction endows gel‐like properties with the water droplets acting as “active fillers.” These newly designed Pickering W/O emulsions stabilized solely by fat crystals with unusual rigidity offer great promise for fabricating advanced functional materials in food, pharmaceutics, and cosmetic applications, where long‐term stabilization of water droplets using sustainable particles is a necessity.

Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterization

“…[35][36][37][38][39] Table 1 also presents the calculated area per chain, which was calculated following eqn (A2) (ESI †). 32 This parameter gives a quantitative indication of the area occupied by each fatty acid chain. Statically crystallized results are within the same order of magnitude, differing by less than 0.002 nm 2 between treatments, indicating that all tested systems have extremely similar sub-cell units.…”

“…Each polymorphic form has a different unit cell arrangement; consequently, the calculation method for the area per chain is different. Whenever a beta polymorphic form is identified, the area per chain can be calculated following the methods described by Tenorio-Garcia et al 32 (Appendix 2, ESI †).…”

Interfacial Behavior of Biodegradable Poly(lactic-co-glycolic acid)-Pluronic F127 Nanoparticles and Its Impact on Pickering Emulsion Stability

“…15−18 In order to enhance their colloidal stability and biocompatibility, surface modification of these particles with poly(ethylene oxide) (PEO)-containing polymers, such as Pluronics, has been extensively explored. 19,20 Over the past few decades, colloidal particles, such as solid particles, 21−23 fatty acid crystals, 24 microgels, 25 proteins 26,27 and polymer nanoparticles 28−33 have garnered significant interest as stabilizers for emulsions and foams. While their potential applications in the food, 21,22,26,27,34 oil well drilling, 23 and petrochemical industries 35 are well-established, their current applications as direct stabilizers in healthcare and cosmetic formulations are limited.…”

“…Over the past few decades, colloidal particles, such as solid particles, − fatty acid crystals, microgels, proteins , and polymer nanoparticles − have garnered significant interest as stabilizers for emulsions and foams. While their potential applications in the food, ,,,, oil well drilling, and petrochemical industries are well-established, their current applications as direct stabilizers in healthcare and cosmetic formulations are limited .…”