Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil

Food Research International

Volumn 54, Issue 2, 2013, Pages 1738-1745

  Munk, Merete B ^a   Marangoni, Alejandro G ^b   Ludvigsen, Hanne K ^a   Norn, Viggo ^a   Knudsen, Jes C ^c   Risbo, Jens ^c   Ipsen, Richard ^c   Andersen, Mogens L ^c  

^a Palsgaard Industri A/S   (Denmark)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Emulsion stability; LACTEM; Lipid crystallization; Monoglycerides; Palm kernel oil; Polymorphism

Indexed keywords

CRYSTALLIZATION KINETICS; EMULSIFICATION; EMULSIONS; ESTERS; LACTIC ACID; OSTWALD RIPENING; POLYMORPHISM;

EMULSION STABILITY; LACTEM; LIPID CRYSTALLIZATION; MONOGLYCERIDES; PALM KERNEL OIL;

PALM OIL;

EID: 84887140653     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.001     Document Type: Article

References (32)

1. Allen K.E., Murray B.S., Dickinson E. Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions. International Dairy Journal 2008, 18:1011-1021.
2. AOCS X-ray diffraction analysis of fats. AOCS official method CJ2-95 1995.
3. Aronhime J.S., Sarig S., Garti N. Dynamic control of polymorphic transformation in triglycerides by surfactants - The button syndrome. Journal of the American Oil Chemists' Society 1988, 65:1144-1150.
4. Barfod N.M., Krog N. Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR. Journal of the American Oil Chemists' Society 1987, 64:112-119.
5. Barfod N.M., Krog N., Larsen G., Buchheim W. Effects of emulsifiers on protein-fat interaction in ice-cream mix during aging 1. Quantitative-analyses. Fett Wissenschaft Technologie-Fat Science Technology 1991, 93:24-29.
6. Barfod N.M., Schrader K., Buchheim W. Water continuous fat crystal networks in ice cream mix with unsaturated monoglycerides. 2nd International symposium on food rheology and structure 2000, 1-5. ETH, Zürich, Switzerland.
7. Boode K., Walstra P., Degrootmostert A.E.A. Partial coalescence in oil-in-water emulsions.2. Influence of the properties of the fat. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1993, 81:139-151.
8. Bunjes H., Koch M.H.J., Westesen K. Influence of emulsifiers on the crystallization of solid lipid nanoparticles. Journal of Pharmaceutical Sciences 2003, 92:1509-1520.
9. Davies E., Dickinson E., Bee R. Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals. Food Hydrocolloids 2000, 14:145-153.
10. Davies E., Dickinson E., Bee R.D. Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides. International Dairy Journal 2001, 11:827-836.
11. de Graef V., van Puyvelde P., Goderis B., Dewettinck K. Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallization. European Journal of Lipid Science and Technology 2009, 111:290-302.
12. Fredrick E., Foubert I., Van De Sype J., Dewettinck K. Influence of monoglycerides on the crystallization behavior of palm oil. Crystal Growth & Design 2008, 8:1833-1839.
13. Fredrick E., Walstra P., Dewettinck K. Factors governing partial coalescence in oil-in-water emulsions. Advances in Colloid and Interface Science 2010, 153:30-42.
14. Ghosh S., Rousseau D. Emulsion breakdown in foods and beverages. Chemical deterioration and physical instability of food and beverages 2010, 260-295. CRC Press, Cambridge. L.H. Skibsted, J. Risbo, M.L. Andersen (Eds.).
15. Goff H.D. Instability and partial coalescence in whippable dairy emulsions. Journal of Dairy Science 1997, 80:2620-2630.
16. Kalnin D., Schafer O., Amenitsch H., Ollivon M. Fat crystallization in emulsion: Influence of emulsifier concentration on triacylglycerol crystal growth and polymorphism. Crystal Growth & Design 2004, 4:1283-1293.
17. Marangoni A.G. Crystallization kinetics. Fat crystal networks 2005, 21-82. Marcel Dekker, New York.
18. McClements D.J., Dickinson E., Ngan S.R.K., Sella J.E.M., et al. Effect of emulsifier type on the crystallization kinetics of oil-in-water emulsions containing a mixture of solid and liquid droplets. Journal of Colloid and Interface Science 1993, 160:293-297.
19. McClements D.J., Dungan S.R. Effect of colloidal interactions on the rate of interdroplet heterogeneous nucleation in oil-in-water emulsions. Journal of Colloid and Interface Science 1997, 186:17-28.
20. Palanuwech J., Coupland J.N. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2003, 223:251-262.
21. Rossell J.B. Differential scanning calorimetry of palm kernel oil products. Journal of the American Oil Chemists' Society 1975, 52:505-511.
22. Rousseau D. Fat crystals and emulsion stability - A review. Food Research International 2000, 33:3-14.
23. Sato K. Molecular aspects in fat polymorphism. Crystallization and solidification properties of lipids 2001, 1-16. AOCS Press, Illinois. N. Widlak, R. Hartel, S. Narine (Eds.).
24. Sato K., Ueno S. Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states. Current Opinion in Colloid & Interface Science 2011, 16:384-390.
25. Si J.Q. The production of dairy analogue products using emulsifiers, stabilizers and flavours. Milk fat production, technology and utilization 1991, 112-121. The Society of Dairy Technology. K.K. Rajah, K.J. Burgess (Eds.).
26. Siew W.L. Crystallisation and melting behaviour of palm kernel oil and related products by differential scanning calorimetry. European Journal of Lipid Science and Technology 2001, 103:729-734.
27. Smith K.W., Bhaggan K., Talbot G., van Malssen K.F. Crystallization of fats: Influence of minor components and additives. Journal of the American Oil Chemists' Society 2011, 88:1085-1101.
28. Thivilliers-Arvis F., Laurichesse E., Schmitt V., Leal-Calderon F. Shear-induced instabilities in oil-in-water emulsions comprising partially crystallized droplets. Langmuir 2010, 26:16782-16790.
29. Timms R.E. Phase-behavior of fats and their mixtures. Progress in Lipid Research 1984, 23:1-38.
30. Vanapalli S.A., Palanuwech J., Coupland J.N. Influence of fat crystallization on the stability of flocculated emulsions. Journal of Agricultural and Food Chemistry 2002, 50:5224-5228.
31. Vanboekel M.A.J.S., Walstra P. Stability of oil-in-water emulsions with crystals in the disperse phase. Colloids and Surfaces 1981, 3:109-118.
32. Westerbeek J.M.M. Contribution of the alpha-gel phase to the stability of whippable emulsions 1989, (Ph.D thesis), Wageningen Agricultural University, The Netherlands.