Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats

- The effect of lauric fats on physical properties of O/W emulsions was studied.
- Small differences in FA composition greatly influenced properties of emulsions.
- Ageing affected the droplet size distribution (DSD) of emulsions.
- Ageing mostly affected the DSD of emulsions made with fats rich in long chain FA.

The physicochemical properties of lauric fats-in-water (O/W) emulsions were examined through a simplified model composed of 30% fat, and buttermilk powder as the emulsifier agent. Four types of lauric fats were studied and their influence on droplet characteristics, rheological properties and creaming stability were evaluated by optical and rheological methods after 24 h of aging at 4 °C. The fat type showed no significant effect on the size and the distribution of droplets just after the emulsification process. However, a slight modification occurred in the droplet size distribution (DSD) of the emulsions after 24 h of storage at 4 °C. The major differences were observed for the emulsion stability and for the rheological behavior even if the fats belonged to the same group. All emulsions presented a shear thinning behavior and showed a higher shear thinning profile at 20 °C compared to 4 °C. Significant differences were also noticed in the emulsion behavior for gelling.