Abstract
The objective of the present investigation was to evaluate the physical stability of emulsions (w/o) with a gel as an oil phase. Two oil phases (canola and coconut oil) were used to assess the impact of the different vegetable oils. Monoglycerides were used as the gelling agent and polyglycerol polyricinoleate as the surfactant. Micrographs, differential scanning calorimetry, and rheology tests were performed. The presence of crystalline structures was observed in the continuous phase characteristic of some organogels and a smaller distribution of sizes as a function of time. Also, a change in the crystallization profile of the aqueous and oily phases concerning to time was also found, the crystallization signals coinciding (≈ − 40 °C), indicating a better organization by the phases. No variability was found in modules G′ and G″, so these systems have good mechanical stability. The properties of the organogelated emulsions are explained by the interface-interface interactions present between the particles and the reduced mobility, which slows the phase separation.
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