Definition of a model fat for crystallization‐in‐emulsion studies

Abstract

AbstractNumerous food products are dispersed in droplet emulsions in which fat is partially crystallized. A model fat allowing the study of crystallization in emulsion, obtained by the mixing of two fats (one solid and one liquid at room temperature) with simple triacylglycerol (TG) composition, is defined and characterized. Cocoa butter (CB), a vegetable fat mainly composed of monounsaturated long‐chain fatty acids (POP, POST, StOSt, where P=palmitic, O=oleic, St=stearic), and miglyol, a synthetic oil made from capric and caprylic fatty acids, were chosen, respectively. The thermal behaviors of CB, miglyol, and their mixtures are studied using high‐sensitivity differential scanning calorimetry (DSC). The CB/miglyol ratio was optimized (i) in order to make stable emulsions as a function of time, (ii) so that the mixture displays several solid phases on cooling that result from CB polymorphism, and (iii) in order to keep, even at low temperature, a liquid moiety facilitating the phase transitions. The CB 75%/miglyol 25% composition is defined as the model mixture. This mixture is characterized on cooling at 0.5°C/min by coupled X‐ray diffraction as a function of temperature and DSC experiments. First and α 2L (49.3 Å) variety is formed. Then, co‐crystallization of both CB and miglyol TG shows the simultaneous formation of longitudinal stackings of 44.5 and 34.5 Å with a lateral organization of β′ form. An unusual TG packing corresponding to compound formation is proposed to explain the observation of a 34.5 Å long‐spacing. The crystallization behavior of the model fat mixture dispersed in emulsion droplets is also monitored in order to validate its use.