Double (W1/O/W2) and Simple (O/W2) Emulsions Prepared with Soybean Flour Dispersion and Vegetable Fat: Partial Coalescence Promotion by Polyglycerol Polyricinoleate and Calcium

Abstract

AbstractThe objective is to study the partial coalescence process in calcium‐fortified double (W1/O/W2) and simple (O/W2) emulsions prepared with soybean flour dispersion as continuous aqueous (W2) phase and vegetable fat plus polyglycerol polyricinoleate (PGPR) as lipophilic emulsifier (at varied concentration) in lipid phase. Calcium chloride is included in the dispersed aqueous (W1) phase and the W2 phase of W1/O/W2 and O/W2 emulsions, respectively. No partial coalescence is observed in the O/W2 emulsion without PGPR and calcium, while the inclusion of the emulsifier and/or divalent cation promotes the phenomenon. The presence of PGPR in lipid phase or calcium in W2 phase can enhance capture efficiency because of the decrease of electrostatic and steric repulsions between fat globules, the modification of fat crystals, and/or the increased size of individual globules. W1/O/W2 emulsions show a lower partial coalescence degree in comparison to O/W2 emulsions prepared with the same components, attributed to the isolation of a fraction of added calcium in the W1 phase of the former systems. PGPR produces microstructural and rheological changes over time in emulsions subjected to prolonged cold storage; but its effect is reduced in the presence of calcium, probably because of the formation of stronger globule aggregates.Practical applications: This article deals with two parallel phenomena occurring in W1/O/W2 and O/W2 emulsions prepared with soybean flour dispersion as W2 phase and vegetable fat in lipid phase: the promotion of partial coalescence by the lipophilic emulsifier, PGPR; and the aggregation of proteins and fat globules due to the presence of calcium in W2 phase. In this way, the effects of PGPR and/or calcium on partial coalescence are studied in these systems, analyzing their microstructure and rheology. The encapsulation of calcium within the W1 phase of W1/O/W2 emulsions and its impact on partial coalescence is also analyzed. The results obtained in this work can be relevant for the formulation of calcium‐fortified, vegetable food emulsions, showing a texture similar to whipped dairy cream, where PGPR concentration or calcium release can be controlled to adjust the rheological characteristics of the system.