Abstract
Most food emulsions contain two types of emulsifiers — polar lipids and proteins — at the oil/water interface. Another characteristic feature is the common presence of fat crystals. The paper is focused on the crystallization behaviour of polar lipids together with oils/fats. The most important lipid type of food emulsifiers forms crystals with a polar surface exposed towards water and non-polar surfaces in the oil (surface-active crystals). When a triglyceride oil is crystallized at the oil/water interface, a remarkable alpha-like monolayer is formed, which also can form multilayers. There are close structural relations between the monolayer phases and the bulk polymorphic forms.
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