Effect of Storage Modes on Crystallization Behavior and Macroscopic Properties of Fat Crystalline O/W Emulsion
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Abstract:
The crystallization behavior and macroscopic properties of emulsions under modes with a constant temperature (storage at 4 ℃, 25 ℃ or 37 ℃ for 6 h) and temperature fluctuation (storage at 37 ℃ for 1 h then 4 ℃ for 6 h) were investigated in this study. The results showed that under the constant temperature storage, the solid fat content (SFC) and fat crystal structure of the crystalline emulsions stored at different temperatures differed: SFC as 28.31%, 22.75% and 17.21%, respectively, at 4 ℃, 25 ℃ and 37 ℃; The β' form content (97.68%) of the emulsion stored at 4 ℃ was the highest with the fat crystal particles being relatively small; The β form content of the emulsion at 37 ℃ was the highest (61.65%) with the fat crystal particles being the largest. Under the storage with temperature fluctuation, the SFC value (28%) of the emulsion stored with fluctuation at 37 ℃~4 ℃was essentially the same as that at a constant-temperature of 4 ℃, although their fat crystal structures (fat crystal particle size and content of β form) were different. The apparent viscosity of the emulsion stored at a constant temperature of 25 ℃ was the highest, whilst that of the emulsion stored with fluctuation at 37 ℃~4 ℃ was the smallest. In summary, for the same storage time period, a storage at a lower temperature (4 ℃) tended to facilitate the formation of a crystalline emulsion with a higher SFC content and smaller fat crystal particles; A storage at a higher temperature allowed the formation of a crystalline emulsion with a lower SFC content and bigger fat crystal particles. Under the storage at a constant temperature, adjusting the storage temperature can construct a crystalline emulsions with different SFC values and fat crystal structures, and the storage under the combined constant-temperature and temperature fluctuation mode can allow the formation of crystalline emulsions with the same SFC but different fat crystal structures.
