Premium
Effect of triacylglycerol species on the crystallizing behavior of a model water/oil emulsion
Author(s) -
Tanaka Leo,
Isogai Tomoyuki,
Miura Susumu,
Murakami Mototake
Publication year - 2010
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200900093
Subject(s) - emulsion , palmitic acid , triglyceride , texture (cosmology) , chemistry , glycerol , degradation (telecommunications) , fatty acid , polarized light microscopy , carbon number , whey protein isolate , food science , chromatography , chemical engineering , organic chemistry , biochemistry , whey protein , cholesterol , optics , telecommunications , physics , alkyl , artificial intelligence , computer science , image (mathematics) , engineering
The crystallizing behavior of a model water/oil (W/O) emulsion with different fat formulas was investigated. The model W/O emulsion was stored in a programmable oven under a temperature fluctuation cycle of 5 °C for 12 h and 20 °C for another 12 h. Crystal growth was observed using a polarization microscope, until the crystals were over 100 μm in diameter, which causes texture degradation. We examined whether the texture degradation is related to the fatty acid formula and the triglyceride formula by carbon number. We also examined the effect of the triglyceride species concentration estimated from the fatty acid formula on the texture degradation. The palmitic acid content was related with texture degradation at high concentration among the fatty acid species. The triglyceride content was not related with texture degradation. Triacylglycerol species with palmitic acid such as tripalmitate (PPP) and 1,3‐dipalmitoyl‐2‐oleoyl‐glycerol (POP) were related with texture degradation. The summed up concentration of three triglycerides [PPP, POP and 1,2‐dipalmitoyl‐3‐oleoyl‐glycerol (PPO)] was related with texture degradation.