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<p>Freeze thaw stability of emulsions contained non-crystallized oil (corn oil (<i>CnO)</i> and sunflower oil (<i>SfO</i>)), and crystallized oil (coconut oil (<i>CtO</i>)) was examined. Decaglycerol monostearate (<i>PGE-S</i>) and decaglycerol monolaurate (<i>PGE-L)</i> were used as emulsifiers. Emulsions contained oil of 20% (by wt) and <i>PGE</i> of 1–3% (by wt) were stored at -21 and − 80&#xa0;°C. Stability of emulsions was determined from amounts of destabilized oil, mean droplet sizes, and DSC. The results show that <i>CnO</i> emulsion and <i>SfO</i> emulsion with 1% <i>PGE-S</i> had high stability by interfacial crystallization of <i>PGE-S</i> as solidified shell protected oil droplets from coalescence. High stability of <i>CnO</i> emulsion and <i>SfO</i> emulsion with <i>PGE-L</i> was obtained by applying higher concentration of 3%<i>PGE-L</i> as decaglycerol headgroup provided cryoprotectant properties. Stable <i>CtO</i> emulsion was achieved with 3% <i>PGE-S</i>, not by <i>PGE-L</i>, suggested <i>PGE-S</i> modified interfacial fat crystallization and prevented partial coalescence. <i>PGE</i> could be applied as cryoprotectant emulsifiers to improve freeze thaw stability of edible oil-in-water emulsions.</p>

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Effects of polyglycerol esters on freeze-thaw stability of emulsions contained crystallized and non-crystallized edible oils

  • 期刊论文

  • 发表日期：

    2026年5月14日

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  • Suwimon Ariyaprakai

摘要

Freeze thaw stability of emulsions contained non-crystallized oil (corn oil (CnO) and sunflower oil (SfO)), and crystallized oil (coconut oil (CtO)) was examined. Decaglycerol monostearate (PGE-S) and decaglycerol monolaurate (PGE-L) were used as emulsifiers. Emulsions contained oil of 20% (by wt) and PGE of 1–3% (by wt) were stored at -21 and − 80 °C. Stability of emulsions was determined from amounts of destabilized oil, mean droplet sizes, and DSC. The results show that CnO emulsion and SfO emulsion with 1% PGE-S had high stability by interfacial crystallization of PGE-S as solidified shell protected oil droplets from coalescence. High stability of CnO emulsion and SfO emulsion with PGE-L was obtained by applying higher concentration of 3%PGE-L as decaglycerol headgroup provided cryoprotectant properties. Stable CtO emulsion was achieved with 3% PGE-S, not by PGE-L, suggested PGE-S modified interfacial fat crystallization and prevented partial coalescence. PGE could be applied as cryoprotectant emulsifiers to improve freeze thaw stability of edible oil-in-water emulsions.