| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 19896 | Food Structure | 2016 | 5 Pages |
•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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