|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|19896||43142||2016||5 صفحه PDF||ندارد||دانلود رایگان|
• Emulsions in the α-gel phase have smooth droplet surfaces.
• Emulsions in the coagel phase have porous droplet surfaces.
• The porous surface leads to water syneresis upon polymorphic transformation.
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.
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Journal: Food Structure - Volume 7, January 2016, Pages 1–5