Physical properties of diglycerol esters in relation to rheology and stability of protein-stabilised emulsions

Abstract

The surface activity and lyotropic phase behaviour of concentrated diglycerol-esters of fatty acids with chain length of C14, C16, C18 and C18:1 (cis-oleic acid) are investigated. Diglycerol-esters show a much stronger reduction in the interfacial tension at a low concentration (0.01–0.1%) than corresponding monoglycerides. The diglycerol-esters form lamellar mesophases above their Krafft point, and no other types of mesophases are found in the temperature region examined (0–80°C). The lamellar phases show a limited swelling capacity, corresponding to a water layer thickness of ≈24 Å, which is found when the ratio of diglycerol-ester to water is 60:40, or lower. At high water concentrations (>90%) multi-lamellar liposomes are formed. The diglycerol-monooleate form lamellar phases in water in the temperature region from zero to 80°C. This is in strong contrast to the corresponding glycerol-monooleate, which forms cubic and reversed hexagonal mesophases in water. Oil in water emulsions are stabilised by diglycerol-esters by formation of liquid crystalline interfacial films around the oil droplets, which can be seen in polarised light microscopy. In presence of milk proteins in the aqueous phase the emulsion stability is depending on the protein to emulsifier ratio. At 40°C a mixed interfacial film of diglycerol-monooleate (DIGMO) and protein is present at the oil–water interface, but when cooled to 5°C, the proteins are displaced by DIGMO. This behaviour affects the stability and rheological properties of emulsions stored at low temperatures.