distilled monoglycerides – a review of different types and their effects on water in-oil...
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1/17/2012 1
Distilled Monoglycerides – A review of different types and their effects on water-in-oil emulsions
KAUSTUV BHATTACHARYA, PERNILLE GERSTENBERG KIRKEBY, BRIAN SEHESTED
DUPONT NUTRITION & HEALTH, OILS & FATS, EMEA
13th EURO FED LIPID CONGRESS
September 2015
Florence, Italy
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Emulsions
Emulsions are thermodynamically unstable mixtures of immiscible liquids
Applying energy the system may be dispersed, but increased surface energy
causes the droplets to coalesce unless a barrier to coalescence is established
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Emulsified droplets can be stabilized by the addition of molecules that are partially
soluble in both phases
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Water dispersion in w/o emulsion
Emulsifiers concentrate in the oil/water interface, and prevent the coalescence of water
droplets.
This ensures small water droplets, their homogeneous dispersion and stable emulsion.
The size of water droplets is an important factor in biological stability and affect properties
such as hardness, mouthfeel and flavor release.
Oil-in-water
E.g. Milk, ice cream,
mayonnaise
Water-in-oil
E.g. Margarine,
butter 3
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Emulsifier variety
Wide range of molecular structures
Wide range of physical and chemical properties:
Change in functionality can be achieved by:
• Modification of hydrophilic head group:
Size, hydrophilicity, anionic/non-ionic
• Modification lipid tail:
Saturated/unsaturated, cis/trans, chain length
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Effect of distilled monoglycerides on margarine
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Margarine without (left) and with (right)
0.1% DIMODAN® HP Distilled Monoglyceride from the
DuPont™ Danisco® ingredient range
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Want to find out more about Distilled Monoglycerides?
For more information and the full presentation please fill out the lead
form
Thank you!
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