Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: post-crystallization vs. pre-crystallization

• Main Authors: Li, Guanghui, Lee, Wan Jun, Liu, Ning, Lu, Xuanxuan, Chin, Ping Tan, Lai, Oi Ming, Qiu, Chaoying, Wang, Yong
• Format: Article
• Language: English
• Published: Elsevier 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/95144/1/Stabilization%20mechanism%20of%20water-in-oil%20emulsions%20by%20medium-%20and%20long-chain%20diacylglycerol.pdf; http://psasir.upm.edu.my/id/eprint/95144/; https://www.sciencedirect.com/science/article/pii/S0023643821008021
• Institution: Universiti Putra Malaysia

The restriction of using trans-fatty acid is driving the food industries to develop natural, healthy and efficient emulsifiers for the fabrication of water-in-oil (W/O) emulsions. In this work, medium- and long-chain diacylglycerol (MLCD) with high nutritional features and surface activities was use...