UPM Institutional Repository

Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions


Yang, Jia and Qiu, Chaoying and Li, Guanghui and Wan, Jun Lee and Tan, Chin Ping and Lai, Oi Ming and Wang, Yong (2020) Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chemistry, 327. art. no. 127014. pp. 1-9. ISSN 0308-8146; ESSN: 1873-7072


The influence of diacylglycerol (DAG) combined with polyglycerol polyricinoleate (PGPR) on the stability of water-in-oil (W/O) emulsions containing hydrogenated palm oil (HPO) was studied. Polarized light microscope revealed that DAG promoted HPO to crystallize at the water–oil interface, providing the combination of Pickering and network stabilization effects. It was proposed that the molecular compatibility of fatty acids in DAG with HPO accounted for the promotional effect. The interfacial crystallization of DAG together with the surface activity of PGPR led to the formation of emulsions with uniform small droplets and high freeze–thaw stability. Further exploration of physical properties indicated that the combination of DAG and PGPR dramatically improved the emulsion’s viscoelasticity and obtained a larger deformation yield. Water droplets in DAG-based emulsions acted as active fillers to improve the network rigidity. Therefore, DAG is a promising material to be used as emulsifier to enhance the physical stability of W/O emulsions.

Download File

[img] Text (Abstract)

Download (57kB)

Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2020.127014
Publisher: Elsevier
Keywords: W/O emulsion; Diacylglycerol; Interfacial crystallization; Freeze-thaw stability
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 22 Dec 2021 02:01
Last Modified: 22 Dec 2021 02:01
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2020.127014
URI: http://psasir.upm.edu.my/id/eprint/88587
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item