Abstract Mono- and diglycerides (MDGs) are emulsifiers used to modify physical properties and creaming stability in protein-stabilised emulsions. This study aims to understand the effect of different MDGs and sodium stearate on oil droplet size and creaming stability of emulsions. Model emulsions with eight MDG compositions and a control (protein only) were prepared by microfluidisation. Emulsion droplets and creaming stability were characterised by droplet size, zeta potential, viscosity and creaming index during aging (28 days at 25 °C). Emulsions containing 0.2% MDGs produced 15–30% smaller oil droplets and 17–27% lower polydispersity indices compared to the control. Sodium stearate (6% of MDGs) increased zeta potential by 12.6–17.3 mV in emulsions containing saturated MDGs and 1.8–5.0 mV in unsaturated MDGs. Unsaturated MDGs showed better creaming stability than the control after 28 days of aging with no improvement observed for saturated MDGs. Unsaturated MDGs are promising emulsifiers to improve creaming stability of protein-stabilised emulsions.

中文翻译：

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甘油单酯和甘油二酯对蛋白质稳定的水包油乳液物理性质和稳定性的影响

摘要 甘油单酯和甘油二酯 (MDG) 是一种乳化剂，用于改善蛋白质稳定乳液中的物理性质和乳膏稳定性。本研究旨在了解不同 MDG 和硬脂酸钠对乳剂油滴大小和乳膏稳定性的影响。通过微流化制备具有八种 MDG 组合物和对照（仅蛋白质）的模型乳液。乳液液滴和乳状液稳定性的特征在于老化期间（25°C 下 28 天）的液滴尺寸、zeta 电位、粘度和乳状液指数。与对照相比，含有 0.2% MDG 的乳液产生的油滴小 15-30%，多分散指数低 17-27%。硬脂酸钠（MDGs 的 6%）在含有饱和 MDGs 的乳液中增加了 12.6-17.3 mV 的 zeta 电位，在不饱和 MDGs 中增加了 1.8-5.0 mV。在老化 28 天后，不饱和 MDG 显示出比对照更好的乳膏稳定性，而饱和 MDG 没有观察到改善。不饱和 MDG 是一种很有前途的乳化剂，可以改善蛋白质稳定乳液的乳膏稳定性。