Effects of Water on Aggregation and Stability of Monoglycerides in Hydrophobic Solutions

Abstract

We apply a set of different techniques to analyze the physical properties and phase transitions of monoglyceride (MG)-oil-water ternary systems. The effect of MGs on water absorption in food-grade hazelnut oil and in pure hydrocarbon oil (decane) is reported. Comparison between decane and hazelnut oil backgrounds indicates that the effect of water absorption is significant and universal in different MG ternary systems. Adding small amounts of cosurfactant (stearic acid) is necessary to stabilize the MGs in oil-water combinations by enhancing the swelling capacity of lamellar layers; as a result, the structures become sensitive to the pH of the aqueous phase used. The dramatic changes on increasing the aqueous content are recorded by the calorimetry. In samples with small quantities of water, the phase behavior is almost independent of the pH. Once the proportion of water increases, the effect of pH is prominent. At low pH, the solubility of MG in water is limited, and the ternary system retains key features of the oil-dominated environment, such as the sequence of two transitions on cooling, with the low-temperature sub-alpha crystalline phase. At high pH and a sufficient amount of water, the MG layers remain properly swollen, and the crystalline phase disappears from the phase diagram. We spend considerable effort identifying the inverse lamellar phase of MGs in an oil-dominated environment with the so-called alpha-gel phase that is well-established in water-dominated systems, and distinguishing "demixing" from water and from oil. The rheology is examined in different fluid and gel phases; the storage modulus generally decreased on increasing the water proportion, but a gel-like response is found in the high-temperature lamellar phase over a wide range of water dilution. We then focus on aging phenomena in the inverse lamellar (or alpha-gel) phase and show that the rearranging of hydrogen bonds is slowed down and disrupted by the presence of water, giving the lamellar gel longer life times.