The effects of diacylglycerols rich in medium‐ and long‐chain fatty acids (MLCD) on the crystallization of hydrogenated palm oil (HPO) and formation of 10% water‐in‐oil (W/O) emulsion are studied, and compared with the common surfactants monostearoylglycerol (MSG) and polyglycerol polyricinoleate (PGPR). Polarized light microscopy reveals that emulsions made with MLCD form crystals around dispersed water droplets and promotes HPO crystallization at the oil‐water interface. Similar behavior is also observed in MSG‐stabilized emulsions, but is absent from emulsions made with PGPR. The large deformation yield value of the test W/O emulsion is increased four‐fold versus those stabilized via PGPR due to interfacial crystallization of HPO. However, there are no large differences in droplet size, solid fat content (SFC), thermal behavior or polymorphism to account for these substantial changes, implying that the spatial distribution of the HPO crystals within the crystal network is the driving factor responsible for the observed textural differences. MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals to enhance the rigidity of emulsion. This study provides new insights regarding the use of MLCD in W/O emulsions as template for interfacial crystallization and the possibility of tailoring their large deformation behavior.

中文翻译：

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油包水乳液中富含中链和长链脂肪酸的二酰基甘油的界面结晶

研究了富含中链和长链脂肪酸（MLCD）的二酰基甘油对氢化棕榈油（HPO）结晶和10％油包水（W / O）乳液形成的影响，并将其与常见的表面活性剂单硬脂酰甘油（MSG）和聚甘油聚蓖麻油酸酯（PGPR）。偏光显微镜显示，用MLCD制成的乳液在分散的水滴周围形成晶体，并促进HPO在油水界面的结晶。在MSG稳定的乳液中也观察到了类似的行为，但是用PGPR制成的乳液却没有这种行为。由于HPO的界面结晶，与通过PGPR稳定的W / O乳液相比，测试W / O乳液的大变形屈服值增加了四倍。但是，液滴尺寸，固体脂肪含量（SFC），热行为或多态性可以解释这些实质性变化，这意味着HPO晶体在晶体网络内的空间分布是导致观察到的结构差异的驱动因素。MLCD覆盖的水滴充当活性填充剂，并与周围的脂肪晶体相互作用，以增强乳液的刚性。这项研究提供了有关在W / O乳液中使用MLCD作为界面结晶模板的新见解，以及定制其大变形行为的可能性。MLCD覆盖的水滴充当活性填充剂，并与周围的脂肪晶体相互作用，以增强乳液的刚性。这项研究提供了有关在W / O乳液中使用MLCD作为界面结晶模板的新见解，以及定制其大变形行为的可能性。MLCD覆盖的水滴充当活性填充剂，并与周围的脂肪晶体相互作用，以增强乳液的刚性。这项研究提供了有关在W / O乳液中使用MLCD作为界面结晶模板的新见解，以及定制其大变形行为的可能性。