The phase behaviour of mixed saturated and unsaturated monoglycerides in hydrophobic system

Abstract

Lyotropic liquid crystals are formed on the dissolution of most surfactants in water as represented by regions on the phase diagram, and are more common than micellar solutions. Monoglycerides with saturated or unsaturated fatty acids are one of the most commonly used food surfactants. While there is considerable interest in the behaviour of monoglycerides mixed with oils (particularly triglycerides), limited information is available regarding the phase behaviour of such systems. We have examined the phase behaviour of mixed saturated and unsaturated monoglycerides1:1 (by weight) together with different oils systems. The main technique employed was X-ray diffraction, supplemented by optical microscopy, proton nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC). Our results suggest that six phases (L2, α-gel phase, sub α- phase, β1 and oil crystallisation phase (β` for palm oil or β2 for miglyol oil or olive oil) were observed for G50/oil mixture. Furthermore, this paper proves that miglyol and palm oil incorporate into α-gel phase of G50. In contrast, olive oil dose not incorporate into α-gel phase of G50.