Influence of temperature‐induced phase transitions on fat emulsions

Abstract

Abstract The polymorphic behavior of a commercial monoglyceride emulsifier together with a liquid vegetable oil and water has been investigated by means of microscopic examination and differential scanning calorimetry. The results show that the stability regions of the liquid crystalline phases formed are highly dependent on the temperature and related both to the solubility of the monoglyceride emulsifier in the oil phase and to its polymorphic behavior. The formation and stability of emulsions are discussed in connection with the results obtained.