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When the Disperse Phase Crystallizes: How Surfactant Structure Shapes Interfacial Properties.

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Fat crystallization in emulsions significantly alters interfacial properties, impacting stability. Surfactant structure and fat type dictate the formation of crystalline interfacial networks and their viscoelasticity.

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Area of Science:

  • Food science and material science
  • Colloid and surface science

Background:

  • Commercial oil-water emulsions rely on crystalline fat phases for texture.
  • Interfacial rheology is crucial for emulsion stability but poorly understood during fat crystallization.

Purpose of the Study:

  • To investigate how cooling-induced triglyceride crystallization affects interfacial viscoelasticity.
  • To determine the role of surfactant properties (headgroup, fatty acyl chain length) in this process.

Main Methods:

  • Examined surfactants (Tween 60, BrijS20, Span 60, Tween 20) with varying headgroups and fatty acyl chain lengths.
  • Used tristearin, tripalmitin, and trilaurin in MCT oil as the fat phase.
  • Assessed interfacial viscoelasticity changes during cooling-induced fat crystallization.

Main Results:

  • C18:0 surfactants promoted interfacial tristearin crystallization, forming networks with increased viscoelasticity.
  • Span 60 yielded the strongest elastic response due to dense packing and crystalline emulsifier layer formation.
  • Fatty acyl chain length modulated interfacial layer mobility and network formation; Tween 20 disrupted crystallization, leading to weaker films.

Conclusions:

  • Fat crystallization actively reshapes interfacial layers, altering viscoelasticity.
  • Surfactant headgroup, fatty acyl chain length, and fat type collectively influence interfacial network formation and emulsion properties.