Contribution of the alpha-gel phase to the stability of whippable emulsions

Abstract

The mechanism which explains extensive particle aggregation in topping emulsions, that contain a relatively large amount of the α-tending emulsifier glycerol lacto palmitate (GLP) , was studied.From x-ray and neutron diffraction and from differential scanning calorimetry it appeared that GLP forms an α-gel phase with water below the crystallization temperature of the emulsifier. From this phase study it was concluded that the process of particle aggregation in these emulsions is a result of the formation of this α-gel phase at the o/w-interface of the dispersed particles.The results of both bulk and surface rheological experiments, performed with these emulsions, are discussed in relation to the physical properties of these systems. The results are interpreted by assuming that the physical properties of these whippable emulsions are determined by the formation of this α-gel phase at the interface of the fat particles