Hydrogenated Canola Oil Research Articles

Ameliorating effect of fully hydrogenated canola oil on lifespan and pathology of stroke-prone spontaneously hypertensive rats（SHRSP）

Ameliorating effect of fully hydrogenated canola oil on lifespan and pathology of stroke-prone spontaneously hypertensive rats（SHRSP）

Fully hydrogenated canola oil extends lifespan in stroke-prone spontaneously hypertensive rats

BackgroundCanola oil (Can) and several vegetable oils shorten the lifespan of stroke-prone spontaneously hypertensive rats (SHRSP). Although similar lifespan shortening has been reported for partially hydrogenated Can, the efficacy of fully hydrogenated oils on the lifespan remains unknown. The present study aimed to investigate the lifespan of SHRSP fed diets containing 10 % (w/w) of fully hydrogenated Can (FHCO) or other oils.MethodsSurvival test: Upon weaning, male SHRSP were fed a basal diet for rodents mixed with one of the test oils —i.e., FHCO, Can, lard (Lrd), and palm oil (Plm) throughout the experiment. The animals could freely access the diet and drinking water (water containing 1 % NaCl), and their body weight, food intake, and lifespan were recorded.Biochemical analysis test: Male SHRSP were fed a test diet with either FHCO, Can, or soybean oil (Soy) under the same condition, except to emphasize effects of fat, that no NaCl loading was applied. Soy was used as a fat source in the basal diet and was set the control group. Blood pressures was checked every 2 weeks, and serum fat levels and histological analyses of the brain and kidney were examined after 7 or 12 weeks of feeding.ResultsDuring the survival study period, the food consumption of FHCO-fed rats significantly increased (15–20 % w/w) compared with that of rats fed any other oil. However, the body weight gain in the FHCO group was significantly less (10–12 %) than that in the control group at 9–11 weeks old. The FHCO (> 180 days) intervention had the greatest effect on lifespan, followed by the Lrd (115 ± 6 days), Plm (101 ± 2 days), and Can (94 ± 3 days) diets. FHCO remarkably decreased the serum cholesterol level compared with Can and the systolic blood pressure from 12 to 16 weeks of age. In addition, while some rats in the Can group exhibited brain hemorrhaging and renal dysfunction at 16 weeks old, no symptoms were observed in the FHCO group.ConclusionThis current study suggests that complete hydrogenation decreases the toxicity of Can and even prolongs the lifespan in SHRSP.

Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Plant-derived fats differ from animal fat tissue insofar that they do not exhibit elastic properties, but rather show a plastic behaviour upon deformation. To mimic this key property of animal fat, a system using emulsified plant derived fat crystal networks (EFCNs) embedded as droplets inside a plant protein matrix has recently been introduced. In this study the effect of protein content on the properties of the mixed network system was investigated. EFCNs were produced by hot-emulsifying mixtures of canola oil and fully hydrogenated canola oil (solid fat) at 65 °C using protein dispersions containing 5 and 11 wt% soy protein isolate (SPI). Gelation was induced by addition of transglutaminase at 37 °C, forming a covalently-linked protein network. Confocal laser scanning microscopy images revealed a decrease in mean droplet diameter at higher protein concentration. Increasing protein content, increased hardness, but also counteracted the increasingly dominating plastic behaviour at higher solid fat contents, originating from the network of fat crystals within the lipid phase. Samples manufactured with 11% SPI dispersions had higher values for cohesiveness and springiness than samples containing 5% SPI. Rheological analysis similarly showed that the limit of the linear viscoelastic region γL was found to occur at larger strains in samples with higher protein content. Taken together, results indicate that the material behaviour at a desired solid fat concentration can be tuned by variation of the protein content, which gives flexibility to manufacturers of products using the new fat system to adjust to changing processing or product requirements.

Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue.

Animal fat tissue (that is, pork or beef fat) is composed of liquid and solid fat incorporated in a network of connective tissue. Hence, their rheological and thermal properties may differ significantly from plant-derived fats. Specifically, animal fats have elastic and melting properties that give rise to not only a certain comminution behavior during processing, but also provide meat products such as sausages with certain organoleptic properties. To mimic key properties of animal fat tissue with plant-derived materials, a new structuring approach was used. Canola oil was mixed with <30% (w/w) of fully hydrogenated canola oil at 65°C, hot-emulsified with a soy protein suspension (8%, w/w) at a lipid content of 70% (w/w) using a high-shear disperser, and cooled to 37°C. The concentrated, emulsified fat crystal networks were then incubated with transglutaminase for 1hr to induce protein crosslinking. Microscopy images showed that samples were composed of tightly packed lipid particles with regions of coalesced or unemulsified lipids appearing at higher solid fat concentrations. Texture analysis and rheological measurements showed that crosslinked samples possessed elasticities that decreased with increasing solid fat concentration. Above 30% solid fat, matrices reverted back to exhibiting a mainly plastic behavior. Results were attributed to the formation of either a droplet-filled protein network, a particulate fat crystal network, or a mixture thereof. Taken together, results show that plant-based crosslinked emulsified fat crystal networks are able to mimic mechanical properties of animal fat provided that not too much solid fat (<30% in this study) is used. This makes them useful for the manufacture of meat products or analogues. PRACTICAL APPLICATION: This study introduced a new structuring approach to mimic properties of animal fat tissue with only plant-derived materials. The structured lipids can, for example, be used for the manufacture of processed meat analogues.

Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate

SummaryThree additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat‐resistant compound chocolates using trained descriptive panellists. The non‐heat‐resistant compound chocolate with no CP added served as a control. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax‐coating mouthfeel than the samples with CP2 and CP3 at all concentrations (P ≤ 0.05). Varying the composition and concentration of crystal promoter added to compound chocolate impacts product sensory quality which in turn affects commercial applications.

Ability of crystal promoters to delay fat bloom development in heat‐resistant compound chocolate with or without the presence of crystal inhibitor

SummaryThree additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on fat bloom inhibition in heat‐resistant compound chocolates. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high‐oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 was composed of triglycerides from fully hydrogenated canola oil. Based on instrumental and sensory evaluations, all crystal promoters significantly (P ≤ 0.05) delayed fat bloom formation. Although compound chocolate with 0.25% CP1 showed more rapid bloom development than those with CP2 and CP3, addition of the crystal inhibitor sorbitan tristearate (STS) to the sample at 0.5% concentration further delayed (P ≤ 0.05) fat bloom development. The considerable delay in fat bloom formation suggests that the addition of carefully selected crystal modifier additives can improve the quality of heat‐resistant compound chocolates.

Encapsulation of Vitamin B2 in solid lipid nanoparticles using supercritical CO2

Solid lipid nanoparticles (SLN) are spherical particles prepared from solid fats, which can be used as delivery systems by encapsulating bioactives. In this study, particles from gas-saturated solutions (PGSS) were produced by a modified process, using fully hydrogenated canola oil (FHCO) to encapsulate Vitamin B2, a hydrophilic bioactive. Four operating parameters were studied in terms of their influence on encapsulation efficiency, bioactive load and particle size: pressure (10.0–25.0MPa), Vitamin B2 concentration (0.25–2%, w/w), surfactant (sodium lauryl sulfate, SLS) concentration (1–7.5%, w/w) and stabilizer (polyethylene glycol, PEG) molecular weight (2,000–35,000Da). The optimal conditions were determined as 15.0MPa, 2% Vitamin B2, 5% SLS and 35,000Da PEG, resulting in an encapsulation efficiency of 12±0.03%, bioactive load of 0.54±0.05mg/g and bimodal particle size distribution with a main peak at 104±5.7nm, showing that it is possible to generate nano-scale solid lipid particles with a high content of a hydrophilic bioactive; however, further fine tuning is needed.

Formation of solid lipid microparticles from fully hydrogenated canola oil using supercritical carbon dioxide

A simple and green process based on supercritical carbon dioxide (SC–CO2) technology was used to produce solid lipid microparticles from fully hydrogenated canola oil (FHCO). The effects of pressure (122, 211 and 300 bar) and nozzle diameter (0.1, 0.3 and 14.3 mm) on the particle size, morphology, thermal properties and polymorphism were investigated. Then, the essential oil loading capacity of the particles obtained under optimum conditions was evaluated. Smaller nozzle diameter (0.1 mm) and lower pressure (122 bar) produced spherical particles with narrower particle size distribution and a mean diameter of 1.27 μm. Melting point of all particles decreased to 65 °C from 69 °C for the FHCO. The main polymorphic form of the particles obtained at lower pressures and larger nozzle diameters was α, whereas it was β at higher pressures and smaller nozzle diameters. Essential oil loading efficiency of 96% was achieved when FHCO blended with 40% essential oil was used as the feed material. SC-CO2 process is a promising technology for solid lipid particle formation as delivery vehicles for bioactives.

Spheroidal Fat Crystals: Structure Modification via Use of Emulsifiers

Emulsifiers were used to modify the kinetics of formation and morphology of spheroidal fat crystal assemblies generated via the confined gap shear-cooling of model fat systems consisting of fully hydrogenated canola oil (FHCO), canola oil (CO), and glycerol monostearate (GMS), glycerol monopalmitate (GMP), sorbitan monostearate (SMS), or sorbitan tristearate (STS). The presence and morphology of spheroidal fat crystals were dependent on emulsifier type and concentration, with GMS, GMP, and SMS significantly reducing spheroid size at lower concentrations and causing deformation of the crystals into irregular and elongated shapes at higher concentrations. STS significantly hindered the formation of spheroidal crystals and instead promoted globular crystalline assemblies. Thermal analysis and X-ray diffraction revealed that samples crystallized primarily into the β′ polymorph along with a smaller amount of α polymorph. The ratio of α to β′ polymorphs generally increased with emulsifier concentration and imposition of higher laminar shear rates, suggesting the importance of two phenomena: (i) shear may influence the interactions between triacylglycerols at a molecular level, affecting the type of nanoplatelets formed and their interactions to form crystallites and subsequent crystals, and (ii) the extent of shear (rate/duration) may affect the rate and/or amount of emulsifier incorporated into triacylglycerol crystal lattices. Overall, these results demonstrated that fat crystal structures may be tailored with the combined use of emulsifiers and laminar shear.

Development of zero trans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil

Currently, lipid scientists are searching for alternatives or solutions to a concern widely discussed by health organizations around the world, namely, the demand to limit the amount of saturated fat intake by the population. The present work considers the development of a lipid system with zero trans fat and low contents of saturated fatty acids (low sat). Palm oil (PO) was used as zero trans fat basis and canola oil (CO) as a source of low sat lipids. The functional attributes of these mixtures were adjusted by the incorporation of a structuring agent (sorbitan monostearate—SMS) and a crystallization modifier (fully hydrogenated canola oil—FHCO). Blends of PO with CO were formulated and the effects of adding 6% of a mixture of FHCO and SMS (50:50 w/w) to the samples were evaluated measuring the solid fat content by NMR, the thermal events by DSC and the polymorphism by XRD. Result for the oil blend (50:50 PO:CO) indicated a reduction of 40.52% in the content of saturated fatty acids compared to the original sample (100:0 PO:CO). The additives increased the consistency and the thermal resistance of the samples and proved to be effective in forming a homogeneous structural network, ensuring the continuity of the liquid oil inside the lipid matrix.Practical applications: This research on oleogels systems has demonstrated the great potential of structuring agents for a wide variety of applications. The oil‐based fats development can be used to replace high saturated fats or hydrogenated oils in formulation of margarines, shortenings, spreads, and other specific applications.Blends of palm oil and canola oil (100:0, 75:25 and 50:50) and these mixtures adjusted by the incorporation of 6% of a 50:50 (w/w) mixture of fully hydrogenated canola oil and sorbitan monostearate (100:0S, 75:25S and 50:50S) at 25°C. Polarized light micrograph of crystals structure were obtained under static isothermal crystallization. The additives proved to be effective in forming a homogeneous structural network, ensuring the continuity of the liquid oil inside the lipid matrix.

Regiospecific Distribution of trans-Octadecenoic Acid Positional Isomers in Triacylglycerols of Partially Hydrogenated Vegetable Oil and Ruminant Fat.

It is revealed that binding position of fatty acid in triacylglycerol (TAG) deeply relates to the expression of its function. Therefore, we investigated the binding positions of individual trans-octadecenoic acid (trans-C18:1) positional isomers, known as unhealthy fatty acids, on TAG in partially hydrogenated canola oil (PHCO), milk fat (MF), and beef tallow (BT). The analysis was carried out by the sn-1(3)-selective transesterification of Candida antarctica Lipase B and by using a highly polar ionic liquid capillary column for gas chromatography-flame ionization detection. Trans-9-C18:1, the major trans-C18:1 positional isomer, was selectively located at the sn-2 position of TAG in PHCO, although considerable amounts of trans-9-C18:1 were also esterified at the sn-1(3) position. Meanwhile, trans-11-C18:1, the major isomer in MF and BT, was preferentially located at the sn-1(3) position. These results revealed that the binding position of trans-C18:1 positional isomer varies between various fats and oils.

Separation behavior of octadecadienoic acid isomers and identification of cis- and trans-isomers using gas chromatography.

Using a strongly polar cyanopropyl capillary column we have investigated the gas chromatography (GC) separation behaviors of 24 octadecadienoic acid methyl ester (18:2ME) isomers compared against saturated methyl stearate (18:0ME) and arachidic acid methyl ester (20:0ME), and the dependency on the GC column temperature. The 24 isomers were obtained by performing cis-to trans-isomerization of six regioisomers: five of the 18:2ME isomers were prepared by the partial reduction of methyl α-linolenate and methyl γ-linolenate C18 trienoic acids with different double bond positions, whereas the sixth isomer, 18:2ME (c5, c9), was obtained from a raw constituent fatty acid methyl ester (FAME) sample extracted from Japanese yew seeds. There are no reference standards commercially available for 18:2ME isomers, and in elucidating the elution order of these isomers this study should help the future identification of cis- and trans-type of 18:2ME. We also report the identification method of cis- and trans-type of FAME using equivalent chain lengths and attempt the identification of cis- and trans-type of 18:2ME isomers from partially hydrogenated canola oil.

Enhancing the Stability of Lipid Nanoparticle Systems by Sonication during the Cooling Step and Controlling the Liquid Oil Content

Aggregation of unstable particles in water limits the application of lipid nanoparticle (LNP) systems to foods despite the capability to encapsulate lipophilic bioactive components. This study exploits a preparation process that can reduce the aggregation of LNPs. Sonication during the cooling step (postsonication) for 4, 5, or 6 min was applied to increase the covering effect of Tween 20 on the particle. Additionally, LNPs were prepared using fully hydrogenated canola oil (FHCO) blended with 0-30 wt % liquid canola oil (LCO) of the lipid phase. Surfactant surface load data indicate that the postsonication might make nonemulsifying Tween 20 diffuse from the aqueous phase to droplet surfaces, which could decrease the crystallinity index (CI) of LNPs due to the inhibition of lipid crystallization. Moreover, the LCO content in lipid matrix could decrease the CI, which could reduce the formation of hydrophobic patches on the particle surface. Therefore, the postsonication and the LCO addition in the matrix could effectively prevent aggregation among hydrophobic patches. This improved colloidal stability of LNPs was verified by the particle shape in transmission electron microscopy and the gelation test. Consequently, LNPs fabricated using 6 min postsonication and 30 wt % LCO in the lipid exhibited the greatest stability (size, 202.3 nm; CI, 57.5%; Tween 20 surface load, 10.29 mg m(-2)). This study may serve as a basis for further research that aims to develop delivery systems for functional foods.

Spheroidal Fat Crystal Microstructures Formed with Confined Gap Shearing

Confined gap shear-cooling was used to structure a model solid fat/liquid oil system consisting of fully hydrogenated canola oil (FHCO) and canola oil (CO). Samples were cooled at various cooling rates (0.2–5.0 °C/min) and shear rates (0, 500, 1000, and 2000 s–1) and characterized via polarized light microscopy and rheology. In the absence of shear (0 s–1), FHCO crystallized into an aggregated network of spherulites. Upon shearing, HCO crystallized into distinct spheroids whose size and structure were dependent on the cooling and shear rates used as well as crystallization duration and temperature. Lower shear rates resulted in larger, more irregularly shaped spheroids, whereas with higher shear rates these were more numerous and smaller. The simultaneous action of cooling and shear was required for spheroid formation, with shear having a greater impact. A mechanism was proposed to identify the multiple steps involved in the formation of the spheroids. Overall, these results demonstrated that it is possible to tailor the aggregation behavior of individual fat crystals toward novel morphologies that may be used to control fat crystal network microstructure and rheology.

Aggregation in complex triacylglycerol oils: coarse-grained models, nanophase separation, and predicted x-ray intensities

Triacylglycerols (TAGs) are biologically important molecules which form crystalline nanoplatelets (CNPs) and, ultimately, fat crystal networks in edible oils. Characterizing the self-assembled hierarchies of these networks is important to understanding their functionality and oil binding capacity. We have modelled CNPs in multicomponent oils and studied their aggregation. The oil comprises (a) a liquid componentt, and (b) components which phase separately on a nano-scale (nano-phase separation) to coat the surfaces of the CNPs impenetrably, either isotropically or anisotropically, with either liquid-like coatings or crystallites, forming a coating of thickness Δ. We modelled three cases: (i) liquid–liquid nano-phase separation, (ii) solid–liquid nano-phase separation, with CNPs coated isotropically, and (iii) CNPs coated anisotropically. The models were applied to mixes of tristearin and triolein with fully hydrogenated canola oil, shea butter with high oleic sunflower oil, and cotton seed oil. We performed Monte Carlo simulations, computed structure functions and concluded: (1) three regimes arose: (a) thin coating regime, (b) transition regime, and (c) thick coating regime, . (arbitrary units, u) (2) The thin coating regime exhibits 1D TAGwoods, which aggregate, via DLCA/RLCA, into fractal structures which are uniformly distributed in space. (3) In the thick coating regime, for an isotropic coating, TAGwoods are not formed and coated CNPs will not aggregate but will be uniformly distributed in space. For anisotropic coating, TAGwoods can be formed and might form 1D strings but will not form DLCA/RLCA clusters. (4) The regimes are, approximately: thin coating, transition regime, and thick coating, (5) The minimum minority TAG concentration required to undergo nano-phase separation is, approximately, 0.29% (thin coatings) and 0.94% (thick coatings). Minority components can have substantial effects upon aggregation for concentrations less than 1%.

Melting point depression of solid lipids in pressurized carbon dioxide

Understanding the melting behavior of solid lipids in pressurized carbon dioxide (CO2) is important for the production of solid lipid particles using supercritical CO2. Melting point depression and volumetric expansion of solid lipids in pressurized CO2 was studied as a function of pressure. The highest melting point depression (76.5%) was observed for coconut oil at 43bar, whereas the lowest was for fully hydrogenated canola oil (18.5%) at 122bar. The lipids composed of shorter chain fatty acids exhibited higher melting point depression. A positive correlation was observed between the melting point depression and volumetric expansion of the lipids. The lowest expansion was observed for fully hydrogenated canola oil (9.7%), whereas the highest was for lauric acid (42.7%) at the lowest pressure where the lipids melted. Supercritical CO2 technology can lead to energy savings in particle formation processes due to lower melting temperatures and also provide better protection of the bioactives in such potential delivery systems.

Fat crystal-stabilized water-in-oil emulsions as controlled release systems

Fat crystal-stabilized water-in-oil emulsions were developed as a controlled release matrix for the delivery of salt. Glycerol monostearate (GMS), glycerol monooleate (GMO) and polyglycerol polyricinoleate (PGPR) were used as emulsifiers and hydrogenated canola oil (HCO) was added as a solid fat. Salt release towards an external aqueous phase was measured via conductivity as a function of temperature. Following 2 h of release at room temperature, the GMS emulsion had the highest encapsulation efficiency followed by the PGPR-HCO, PGPR-only and GMO–HCO emulsions, respectively. The GMS crystals formed Pickering shells around the water droplets that effectively prevented salt transport whereas in the GMO–HCO emulsion, the presence of partial interfacial HCO crystal coverage resulted in lower retention. All crystal-stabilized emulsions showed rapid release of their salt load upon melting of the surrounding solid fat, while little temperature effect was observed with the PGPR-based emulsions. However, these emulsions were sensitive to the presence of a salt concentration gradient whereas the fat crystal-stabilized emulsions showed little response. Overall, this study demonstrated that the spatial distribution of the stabilizing fat crystals (i.e., interfacial vs. continuous phase) as well as the emulsifier type were critical factors controlling salt release patterns.

Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide

The processing parameters in enzymatic reactions using CO2-expanded (CX) lipids have strong effects on the physical properties of liquid phase, degree of interesterification, and physicochemical properties of the final reaction products. CX-canola oil and fully hydrogenated canola oil (FHCO) were interesterified using Lipozyme TL IM in a high pressure stirred batch reactor. The effects of immobilised enzyme load, pressure, substrate ratio and reaction time on the formation of mixed triacylglycerols (TG) from trisaturated and triunsaturated TG were investigated. The optimal immobilised enzyme load, pressure, substrate ratio and time for the degree of interesterification to reach the highest equilibrium state were 6% (w/v) of initial substrates, 10MPa, blend with 30% (w/w) of FHCO and 2h, respectively. The physicochemical properties of the initial blend and interesterified products with different FHCO ratios obtained at optimal reaction conditions were determined in terms of TG composition, thermal behaviour and solid fat content (SFC). The amounts of saturated and triunsaturated TG decreased while the amounts of mixed TG increased as a result of interesterification. Thus, the interesterified product had a lower melting point, and broader melting and plasticity ranges compared to the initial blends. These findings are important for better understanding of CX-lipid reactions and for optimal formulation of base-stocks of margarine and confectionary fats to meet industry demands.

بررسی تغییرات فیزیکی و شیمیایی مارگارین سرخ کردنی مایع پس از حرارت دهی در دفعات متوالی

In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture (16-8-4%) as the first factor and heating time is the second factor. Every margarines spend 3 times heating and after every heating time, sample was separated to measure of acidite, color , polar compound . Results indicated that margarines based on palm super olein show better heat stability and liquid canola with high moisture have significant different .in acidite and polar compound percent with another margarines during heating steps. Also time of heating have significant effect in changeable factors.

Triacylglycerol Interfacial Crystallization and Shear Structuring in Water-in-Oil Emulsions

We demonstrate the collective roles of surfactant–triacylglycerol interactions and confined gap shear crystallization on the creation of novel microstructured water-in-oil emulsions containing solid lipid-encapsulated water droplets. The emulsions studied consisted of 20 wt % water dispersed in a mixture of canola oil, a stabilizing fat [hydrogenated canola oil (HCO)] and either glycerol monoleate (GMO) or polyglycerol polyricinoleate (PGPR) as surfactants. Following valve homogenization, emulsions were cooled from 70 to 25 °C either in a stirred beaker (bulk-cooling) or on a rheometer stage (confined gap shear-cooling). Irrespective of the cooling protocol, GMO promoted HCO nucleation at the oil–water interface and later in the continuous phase, providing combined Pickering and network stabilization. With PGPR, HCO nucleated in the continuous phase with little evidence of interfacial nucleation. Bulk-cooling resulted in spherulitic HCO crystalline aggregates, whereas in a confined gap, ellipsoidal crystalline masses (crystal cocoons) were created. The presence of GMO led to the inclusion of the dispersed aqueous phase within these cocoons, whereas with PGPR, no such droplet encapsulation was observed. It is proposed that molecular compatibility between the oleic acid in GMO and the stearic acids in HCO permitted their liquid-state association and thus HCO nucleation and crystallization on the droplet surface, whereas PGPR’s lack of complementarity did not promote such nucleation. The formation of such crystal cocoons enclosing water droplets represents the first instance of this new class of Pickering-type emulsion stabilization.