Abstract
In this study, the stability of a model cream was investigated using palm oil as sole fat source. It was found that the addition of monomyristoylglycerol (MM), monopalmitoylglycerol (MP), and monostearoylglycerol (MS) to palm oil promoted the solidification of the model cream while the addition of monolauroylglycerol (ML) and monobehenoylglycerol (MB) had no such effect. The solid fat content (SFC) values of pure palm oil cream and palm oil with the above-mentioned additives were measured after cooling the cream from 60 °C to 5 °C. The SFC values in the cream with added MM, MP and MS were found to be lower than those of pure palm oil and palm oil with ML and MB. Fractionation of palm oil with the help of acetone resulted in a palm oil fraction containing a decreased amount of tripalmitin and 1, 3-dipalmitoyl-2-oleoyl-glycerol (POP). It was found that the model cream prepared with this fraction and the above-mentioned monoacylglycerols remained stable even in the presence of MM, MP, and MS. From the above results, it was suggested that the agglomeration of tripalmitin and POP around MM, MP, and MS, which were preferentially adsorbed at the oil-water interface of oil droplets in the model cream, led to a destabilization of the oil-in-water emulsion and to the solidification of the model cream. At the same time, it was suggested that the combination of the fatty acid moiety of monoacylglycerols with tripalmitin and POP played an important role in the destabilization of the model cream.
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