Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

► We analyzed the effects of emulsifier and T on the distribution of gallic acid in food-grade emulsions. ► The concentration of gallic acid, GA, in the oil region is effectively zero. ► At least 40% of the total GA is located in the interfacial region of the emulsion. ► The thermodynamic parameters for the GA transfer were determined.