Journal
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Volume 16, Issue 5, Pages 421-431Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.cocis.2011.06.006
Keywords
Water-in-oil emulsion; Pickering stabilization; Fat crystal network; Freeze-thaw stability; Coalescence; Sedimentation; Microstructure
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Products such as cosmetics, pharmaceuticals, and crude oil often exist as water-in-oil (W/O) emulsions during their processing or in final form. In many cases, their dispersed aqueous phase is encased in a crystal network and/or by interfacially-adsorbed ('Pickering') particles [paraffins, triacylglycerols, polymers, etc.] that promote emulsion kinetic stability by hindering droplet-droplet contact, coalescence and macroscopic phase separation. In processed foods, important questions remain regarding whether a continuous phase fat crystal network or Pickering crystal provides better stabilization. This review explores the following factors related to crystal-stabilized W/O emulsions: i) the key properties dictating fat crystal spatial distribution (at the interface or in the continuous phase); ii) how temperature and freeze-thaw emulsion destabilization are intimately linked with fat crystal spatial distribution, and; iii) why oil-soluble surfactant interactions with the continuous oil phase influence fat crystal wettability and emulsifier efficacy. It is shown that these parameters strongly govern W/O emulsion formation and stability. (C) 2011 Elsevier Ltd. All rights reserved.
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