Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions

The effects of diacylglycerols rich in medium‐ and long‐chain fatty acids (MLCD) on the crystallization of hydrogenated palm oil (HPO) and formation of 10% water‐in‐oil (W/O) emulsion are studied, and compared with the common surfactants monostearoylglycerol (MSG) and polyglycerol polyricinoleate (PGPR). Polarized light microscopy reveals that emulsions made with MLCD form crystals around dispersed water droplets and promotes HPO crystallization at the oil‐water interface. Similar behavior is also observed in MSG‐stabilized emulsions, but is absent from emulsions made with PGPR. The large deformation yield value of the test W/O emulsion is increased four‐fold versus those stabilized via PGPR due to interfacial crystallization of HPO. However, there are no large differences in droplet size, solid fat content (SFC), thermal behavior or polymorphism to account for these substantial changes, implying that the spatial distribution of the HPO crystals within the crystal network is the driving factor responsible for the observed textural differences. MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals to enhance the rigidity of emulsion. This study provides new insights regarding the use of MLCD in W/O emulsions as template for interfacial crystallization and the possibility of tailoring their large deformation behavior. Practical Applications: MLCD is applied in preparing W/O emulsion. It is found that MLCD forms unique interfacial Pickering crystals around water droplets, which promote the surface‐inactive HPO nucleation at the oil‐water interface. Thus MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals, which can greatly enhance the rigidity of emulsion. This observation would provide a theoretical reference and practical basis for the application of the MLCD with appreciable nutritional properties in lipid‐rich products such as whipped cream, shortenings margarine, butter and ice cream, so as to substitute hydrogenated oil. MLCD‐stabilized emulsions can also be explored for the development of novel confectionery products, lipsticks, or controlled release matrices.     

Rat Small Intestinal Mucosal Epithelial Cells Absorb Dietary 1,3‐Diacylglycerol Via Phosphatidic Acid Pathways

Compared with triacylglycerol (TAG), dietary 1,3‐diacylglycerol (1,3‐DAG) is associated with reduced serum lipid and glucose levels. We investigated the metabolism of 1,3‐DAG by assaying its intermediate metabolites during digestion and absorption in the rat small intestine. After gavage with TAG emulsion, TAG was digested mainly to 2‐monoacylglycerol (2‐MAG) and unesterified fatty acid (FFA) in the rat small intestinal lumen. 2‐MAG was directly absorbed into the small intestinal epithelial cells and esterified to 1,2(2,3)‐DAG, and further esterified to TAG. After gavage with 1,3‐DAG emulsion, 1,3‐DAG was digested mainly to 1(3)‐MAG and FFA in the rat small intestinal lumen with subsequent significant increase of 1‐MAG and 1,3‐DAG concentrations in small intestinal mucosal epithelial cells, and the 2‐MAG, 1,2(2,3)‐DAG, and TAG concentrations in mucosal epithelial cells were not significantly different after 1,3‐DAG than after TAG gavage, suggesting that the metabolic pathway of 1,3‐DAG is different from that of TAG. In intestinal mucosal epithelial cells, we further assayed enzyme levels and gene expression of proteins in the phosphatidic acid (PtdOH) pathway. The glycerol kinase, phosphatidate phosphatase, and diacylglycerol acyltransferase‐2 expression and the relative expression of mRNA of enzymes were significantly increased in the 1,3‐DAG group compared with the TAG group, suggesting that TAG synthesis from dietary 1,3‐DAG was mainly via PtdOH pathways, which may partially account for the effect of dietary DAG on postprandial serum TAG.     

Effect of Addition of Purified Diglycerol Linoleic Acid Esters on the Crystallization Behavior of Diacylglycerol Oils

Liquid oils containing high‐melting diacylglycerols (DAGs) are more likely to cause precipitation than triacylglycerol‐based oils during long‐term storage, which is not desired for consumer products. Therefore, we attempted to retard the crystallization of high‐melting DAGs by adding emulsifiers, diglycerol esters of fatty acids (DGEs), which were synthesized by esterification of diglycerol and linoleic acid using Novozym 435. The reaction product was isolated by silica gel column chromatography to obtain pure mono‐, di‐, and triesters of diglycerol, and the composition was analyzed by HPLC and ESI‐MS. Further structural analysis of the purified products was performed by ¹H‐ and ¹³C‐NMR. The retardation effect of DGEs with a different esterification degree on the crystallization of DAGs was investigated using solid fat content, differential scanning calorimetry, polarized light microscopy, and X‐ray diffraction. The results reveal that addition of 0.5 % (w/w) DGEs could effectively retard the crystallization of high‐melting DAGs by inhibiting the nucleation process and delaying the crystal growth, but their addition did not alter the crystal forms of DAGs. Moreover, the retardation effect was enhanced as the esterification degree of DGE decreased.     

Lipase‐catalysed production and chemical composition of diacylglycerols from soybean oil deodoriser distillate

Diacylglycerols (DAG) were enzymatically produced by lipase‐catalysed esterification of glycerol with fatty acids from soybean oil deodoriser distillate (SODD). Effects of reaction parameters such as reaction time, temperature, enzyme type, enzyme load, substrate molar ratio and water content, as well as the effect of molecular sieves as water adsorbent were studied. Lipozyme RM IM was determined to be the most effective among the lipases screened. The following conditions yielded 69.9% DAG (all percentages are wt/wt): 4 h reaction time, 65 °C reaction temperature, 10% Lipozyme RM IM, 2.5:1 fatty acid to glycerol molar ratio, and 30% molecular sieves. DAG synthesis of 11.9% was still observed at 10% water content. After purification, the product oil contained 86.3% DAG. This oil consisted predominantly of 1,3‐diolein (19.1%), 1‐oleoyl‐3‐linoleoyl‐glycerol (18.2%) and 1‐oleoyl‐2‐linoleoyl‐glycerol (16.6%). The fatty acid profile of the oil was similar to that of refined, bleached and deodorised (RBD) soybean oil. The % ratio of 1,3‐ to 1,2‐positional isomers of DAG was at 56:44.     

Influence of Enzymatic Remediation on Compositional and Thermal Properties of Palm Oil and Palm Oleins from Dry Fractionation

Characteristics of crude palm oil are high FFA and DAG contents. High DAG content may affect throughput and yield during fractionation: high‐grade specialty fats such as hard palm mid fraction require premium crude palm oil to secure adequate crystallization properties. Moreover, DAGs are generally considered the main precursors for the formation of glycidyl esters during high‐temperature deodorization. The purpose of this study was to investigate the effect of enzymatic remediation on the reduction of FFA and DAG in crude palm oil. In practice, series of process parameters (vacuum and reaction time) were investigated, and the quality of enzymatically remediated crude palm oils was examined in terms of FFA and DAG reduction, TAG composition, and SFC and DSC melting profiles. Fully refined enzymatically remediated palm oils were then dry fractionated. The quality of the oleins derived from the enzymatically remediated palm oil was compared to that of regular RBD palm oleins.     

Physical properties of palm‐based diacylglycerol and palm‐based oils in the preparation of shelf‐stable margarine

Ternary mixtures containing palm olein (POL), palm kernel oil (PKO) and palm oil‐based diacylglycerol (PO‐DAG) were designed using mixture design. The corresponding physical properties such as solid fat content (SFC) as well as deviation from SFC (ΔSFC) using nuclear magnetic resonance (NMR) and melting and crystallization properties using differential scanning calorimetry (DSC) were studied. Ternary phase behaviour was analysed using isosolid diagrams. The most intensive eutectic interaction among the three binary blends studied was observed along the binary line of PKO/PO‐DAG followed by POL/PKO and POL/PO‐DAG. The higher ΔSFC did not always lead to the more intensive eutectic behaviour among the blends. Addition of pure POL, 33.33 and 66.66% POL, and no POL to 50/50 mixture of PKO/PO‐DAG decreased heat of crystallization (ΔHc) as well as crystallization onset (T_O). However, as the same amounts of PO‐DAG and PKO were added to the 50/50 mixtures of POL/PKO and POL/PO‐DAG, respectively, blend containing the equi‐mixture of POL, PKO and PO‐DAG (33.33/33.33/33.33) was found to have the lowest ΔHc. This was also reflected in the corresponding eutectic effect observed at 20–25 and 5–10°C, respectively. Palm‐based DAG‐enriched shelf‐stable margarine consisting of POL/PKO/PO‐DAG (42.5/42.5/15 w/w) was optimally formulated through analysis of multiple isosolid diagrams and was found to have quite similar SFC profile with commercial shelf‐stable margarine. Practical applications: In this study, valuable information about complicated interactions among the palm oil‐based diacylglycerol (PO‐DAG) and palm‐based oils with different FA chain length was obtained in the ternary system. These informative data may be useful in future exploitation of solid fat‐based DAG in blend with natural fats for various DAG‐enriched plastic fat products. Furthermore, Design Expert software was found to be a valuable tool to optimize the new fat blend formulation using the minimum number of blend preparation. By using this tool, assessment of complicated behaviour among the blend components through construction of the corresponding phase diagrams which are critical for optimization purposes as well as fat product development, would also be possible.     

Influence of Fatty Acid Moieties of Sorbitan Esters on Polymorphic Occurrence of the Palm Mid‐Fraction

The influence of chain length and subcell packing of fatty‐acid moieties in sorbitan esters (SE) on the polymorphism of the palm midfraction (PMF) was examined. SE with different fatty‐acid moieties (sorbitan tripalmitate; sorbitan tristearate [STS]; and sorbitan tribehenate [STB]) were blended with PMF and PMF polymorph formation was examined using synchrotron radiation X‐ray diffraction and differential interference contrast microscopy. PMF without additives was crystallized in the β′ form under the isothermal condition at 22 °C; however, the addition of STS, which forms an α subcell structure, promoted the crystallization of PMF in the α form. In contrast, crystallization of PMF in the β′ form was accelerated by the addition of STB. These results showed that when the chain length of the fatty‐acid moiety between fat and emulsifiers was similar, the crystallization of PMF in the α form was promoted by the α subcell packing in STS crystals that were nucleated prior to PMF crystallization. In contrast, STB crystals, which have an α subcell packing, accelerated the crystallization of PMF in the β′ form because of the large difference between the chain lengths of STB and PMF. Therefore, structural similarities in both the chain length and the subcell packing are essential features that regulate the template effect, and the promotion of the crystallization of PMF in the β′ form by the addition of STB was caused by heterogeneous nucleation.     

Preparation of diacylglycerol‐enriched palm olein by phospholipase A1‐catalyzed partial hydrolysis

Partial hydrolysis of palm olein catalyzed by phospholipase A₁ (Lecitase Ultra) in a solvent‐free system was carried out to produce diacylglycerol (DAG)‐enriched palm olein (DEPO). Four reaction parameters, namely, reaction time (2–10 h), water content (20–60 wt‐% of the oil mass), enzyme load (10–50 U/g of the oil mass), and reaction temperature (30–60 °C), were investigated. The optimal conditions for partial hydrolysis of palm olein catalyzed by Lecitase Ultra were obtained by an orthogonal experiment as follows: 45 °C reaction temperature, 44 wt‐% water content, 8 h reaction time, and an enzyme load of 34 U/g. The upper oil layer of the reaction mixture with an acid value of 54.26 ± 0.86 mg KOH/g was first molecularly distilled at 150 °C to yield a DEPO with 35.51 wt‐% of DAG. The DEPO was distilled again at 250 °C to obtain a DAG oil with 74.52 wt‐% of DAG. The composition of the acylglycerols of palm olein and the DEPO were analyzed and identified by high‐performance liquid chromatography (HPLC) and HPLC/electrospray ionization/mass spectrometry. The released fatty acids from the partial hydrolysis of palm olein catalyzed by phospholipase A₁ showed a higher saturated fatty acid content than that of the raw material.     

Stereocomplexation of solvent‐cast poly(lactic acid) by addition of non‐solvents

Equimolar blends of poly(L ‐lactic acid) (PLLA) and poly(D ‐lactic acid) (PDLA) were obtained by solution casting from chloroform/methanol mixed solvents and analyzed using wide‐angle X‐ray diffraction (WAXD), differential scanning calorimetry (DSC) and polarizing optical microscopy. Chloroform and methanol are a solvent and non‐solvent, respectively, for poly(lactic acid). The WAXD and DSC results showed that stereocomplex crystallization between PLLA and PDLA occurred in addition to homo‐crystallization. On adding methanol to the casting solution, the stereocomplexation was gradually enhanced while the homo‐crystallization was suppressed. When a large amount of methanol was added, the homo‐crystallization was fully suppressed and the degree of stereocomplex crystallinity reached 90%. Similar results were obtained when another non‐solvent, hexane, was added to the casting solution in place of methanol. The effect of the addition of good and poor solvents such as tetrahydrofuran, ethanol, acetone and ethyl acetate was also studied. Copyright © 2011 Society of Chemical Industry     

Recovery of lipase by adsorption at the n‐hexadecane–water interface

A novel separation process based on the hydrophobic adsorption at the n‐hexadecane–water interface was developed for the recovery of Acinetobacter radioresistens lipase from a pre‐treated fermentation broth. In a mixture containing water, lipase and n‐hexadecane, a water‐in‐oil emulsion was formed when the n‐hexadecane‐to‐water ratio (o/w ratio) was larger than 3, and a large amount of lipase was found to be adsorbed at the interface. Compared with the oil‐in‐water emulsion (occurring when o/w ratio < 3), the water‐in‐oil emulsion generated smaller droplets and larger interfacial area, and was more stable. The harvested emulsion phase could be centrifuged to give an aqueous, concentrated lipase solution. Adsorption of lipase at the interface could be described by the Langmuir isotherm. For lipase concentrations ranging from 8.4 to 87.2 U cm^?3, a single‐stage adsorption resulted in a six‐ to four‐fold concentration and 16–45% activity recovery, where lipase concentration was the dominant factor. A method using data from a single‐stage adsorption to predict multiple‐stage operation was described, and the agreement between the experimental and the predicted results was good. To improve the enzyme recovery, a multiple‐run adsorption process was proposed. The use of salts enhanced the hydrophobic interaction between lipase and n‐hexadecane. Advantages of the proposed process include simple operation, low operational cost, environmentally friendly, no requirement for pre‐concentration of the enzyme solution, and negligible enzyme denaturation. Copyright © 2003 Society of Chemical Industry     

Fast synthesis of 1,3‐DAG by Lecitase® Ultra‐catalyzed esterification in solvent‐free system

Lecitase® Ultra, a phospholipase, was explored as an effective biocatalyst for direct esterification of glycerol with oleic acid to produce 1,3‐DAG. Experiments were carried out in batch mode, and optimal reaction conditions were evaluated. In comparison with several organic solvent mediums, the solvent‐free system was found to be more beneficial for this esterification reaction, which was further studied to investigate the reaction conditions including oleic acid/glycerol mole ratio, temperature, initial water content, enzyme load, and operating time. The results showed that Lecitase® Ultra catalyzed a fast synthesis of 1,3‐DAG by direct esterification in a solvent‐free medium. Under the optimal reaction conditions, a short reaction time 1.5 h was found to achieve the fatty acid esterification efficiency of 80.3 ± 1.2% and 1,3‐DAG content of 54.8 ± 1.6 wt% (lipid layer of reaction mixture mass). The reusability of Lecitase® Ultra was evaluated via recycling the excess glycerol layer in the reaction system. DAG in the upper lipid layer of reaction mixture was purified by molecular distillation and the 1,3‐DAG‐enriched oil with a purity of about 75 wt% was obtained. Practical applications: The new Lecitase® Ultra catalyzed process for production of 1,3‐DAG from glycerol and oleic acid described in this study provides several advantages over conventional methods including short reaction time, the absence of a solvents and a high product yield.     

Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Five protein‐stabilized oil‐in‐water emulsions were prepared using sodium caseinate (O/SC), soy protein isolate (O/SPI), sodium caseinate and microbial transglutaminase (O/SC + MTG), sodium caseinate, microbial transglutaminase and meat slurry (O/SC + MTG + MS) and SPI, sodium caseinate and microbial transglutaminase (O/IPS + SC + MTG); their composition (proximate analysis and fatty acid profile) and physicochemical characteristics were examined. The lipid phase was a combination of healthy fatty acids from olive, linseed and fish oils, containing low proportions (15%) of saturated fatty acids (SFA) and high proportions of monounsaturated fatty acids (MUFA, 47%) and polyunsaturated fatty acids (PUFA, 36%), with a PUFA/SFA ratio >2, and a n‐6/n‐3 PUFA ratio of 0.4. All the oil‐in‐water emulsions showed high thermal and creamy stability. Results of penetration test and dynamic rheological properties showed la existencia de different types of oil‐in‐water emulsion structures according to stabilizing system of emulsion. Those structures ranged from concentrate solution‐like (stabilized only with SC) (gel strength 0.06 mJ) to gel‐like (samples containing MTG) behaviours (gel strength ranged between 3.4 and 6.2 mJ). Morphological differences in the organization of the network structure were observed (by scanning electron microscopy) as functions of the protein system used to stabilize the oil‐in‐water emulsions.     

Properties of phenol‐formaldehyde resins prepared from phenol‐liquefied lignin

In this study, alkaline lignin (AL), dealkaline lignin (DAL), and lignin sulfonate (SL) were liquefied in phenol with sulfuric acid (H₂SO₄) or hydrochloric acid (HCl) as the catalyst. The phenol‐liquefied lignins were used as raw materials to prepare resol‐type phenol‐formaldehyde resins (PF) by reacting with formalin under alkaline conditions. The results show that phenol‐liquefied lignin‐based PF resins had shorter gel time at 135°C and had lower exothermic peak temperature during DSC heat‐scanning than that of normal PF resin. The thermo‐degradation of cured phenol‐liquefied lignin‐based PF resins was divided into four temperature regions, similar to the normal PF resin. When phenol‐liquefied lignin‐based PF resins were used for manufacturing plywood, most of them had the dry, warm water soaked, and repetitive boiling water soaked bonding strength fitting in the request of CNS 1349 standard for Type 1 plywood. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Deterioration of diacylglycerol‐ and triacylglycerol‐rich oils during frying of potatoes

The stabilities of a commercial diacylglycerol‐rich oil (DAG) and a salad oil (TAG) that had been prepared from a mixture of rapeseed and soybean oils were compared while frying potatoes at 180 °C for 3 h. The representative chemical and physical characteristics of the oils were assessed before and after frying, together with the amount of volatile aldehydes in the exhaust of frying. Among the deterioration indications, the carbonyl value, polymer content, and residual polyunsaturated fatty acid content were similar and not significantly different between the TAG and DAG. On the other hand, the characteristics relating to free fatty acids, i.e. the acid value and emission of chemiluminescence at 100 °C, were greater and the smoke and flash points were lower in the DAG than in the TAG. An irritating odor was generated from the DAG after 1 h of frying and got stronger as frying continued. These results suggested that DAG more easily forms free fatty acids under frying conditions than TAG.     

Evaluation of Ultrasonic Treatment for the Size Reduction of HNS and HMX in Comparison to Solvent‐Antisolvent Crystallization

The paper presents and compares two methods for the synthesis of fine particles of the high explosives HNS and HMX by ultrasonic treatment and solvent/antisolvent crystallization. The effect of ultrasonic treatment on the particle size of explosives was studied by varying the amplitude and frequency of ultrasonication for different time periods using an ultrasonic probe and an ultrasonic bath. Solvent/antisolvent recrystallization was performed by varying the process parameters including stirring rate, antisolvent temperature etc. In addition to FT‐IR spectroscopy and thermal analysis by TGA/DSC; the particle size and shape of fine powders of the explosives HMX and HNS were determined using particle size analysis and scanning electron microscopy (SEM). Ultrasonic treatment of the probes resulted in the finer grains of HMX compared to solvent‐antisolvent crystallization. However in the case of HNS, solvent‐antisolvent crystallization produced finer particles compared to ultrasonication.     

Short‐path distillation of palm olein and characterization of products

Short‐path distillation (SPD) has been a technique used to purify products containing monoacylglycerols (MAG), diacylglycerols (DAG), etc. Palm oil and its fractions contain high contents of DAG, typically 5–8%, some of which have significant effects on the crystallization behavior of the fats. A possible way of reducing the DAG to lower levels using SPD is evaluated. Distillation of refined, bleached and deodorized palm olein was performed at different temperatures (220–250 °C) and flow rates (500 and 1000 g/h). Feed oil, residue oil and distillates were characterized in terms of composition and melting and cooling behavior. The DAG content of the feed oil was 6.5%. At high evaporating temperatures, the free fatty acid (FFA) concentration in the residue oil and the distillate oil decreased for the same flow rate. Increasing the feed flow rate while maintaining constant temperature led to a greater FFA concentration in both streams. The DAG content in the distillate increased at higher temperature, reaching 68% at 250 °C, while the residue oil achieved a level of 2.8% at lower flow feeding rates. Melting and cooling behavior were influenced by the composition of DAG and triacylglycerols. Thus, the distillate oils had higher melting profiles in contrast to the feed oil and the residue oil, which had similar profiles despite the removal of higher‐melting components.     

Crystallization behavior and isothermal crystallization kinetics of PLLA blended with ionic liquid, 1‐butyl‐3‐methylimidazolium dibutylphosphate

The crystallization behavior and isothermal crystallization kinetics of neat poly(l ‐lactic acid) (PLLA) and PLLA blended with ionic liquid (IL), 1‐butyl‐3‐methylimidazolium dibutylphosphate, were researched by differential scanning calorimetry (DSC), polarizing optical microscopy (POM), and wide angle X‐ray diffraction (WXRD). Similar to the non‐isothermal crystallization behavior of neat PLLA, when PLLA melt was cooled from 200 to 20°C at a cooling rate of 10°C min^?1, no crystallization peak was detected yet with the incorporation of IL. However, the glass transition temperature and cold crystallization temperature of PLLA gradually decreased with the increase of IL content. It can be attributed to the significant plasticizing effect of IL, which improved the chain mobility and cold crystallization ability of PLLA. Isothermal crystallization kinetics was also analyzed by DSC and described by Avrami equation. For neat PLLA and IL/PLLA blends, the Avrami exponent n was almost in the range of 2.5–3.0. It is found that t_1/2 reduced largely, and the crystallization rate constant k increased exponentially with the incorporation of IL. These results show that the IL could accelerate the overall crystallization rate of PLLA due to its plasticizing effect. In addition, the dependences of crystallization rate on crystallization temperature and IL content were discussed in detail according to the results obtained by DSC and POM measurements. It was verified by WXRD that the addition of IL could not change the crystal structure of PLLA matrix. All samples isothermally crystallized at 100°C formed the α‐form crystal. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41308.     

A process for the production of a diacylglycerol‐based milk fat analogue

We propose a novel process for the production of a DAG‐rich acylglycerol mixture derived from milk fat. This product has potentially interesting nutritional properties, derived from both its high content of DAG and of short‐chain fatty acids (FAs). The proposed process consists of three steps: lipase‐catalysed partial ethanolysis of milk fat, extraction of the by‐product fatty acid ethyl esters (FAEEs) using supercritical carbon dioxide (SC‐CO₂) and isomerization of DAG to increase the proportion of 1,3‐DAG. The experimental investigation of the process steps was done using milk fat and trilaurin. Several lipases were tested for maximizing the percentage of DAG in the acylglycerol mixture produced by ethanolysis. The selectivity of the chosen lipase was such that the produced AG mixture was enriched in short‐chain FAs in relation to the original milk fat. FAEEs were completely extracted from the ethanolysis mixture by SC‐CO₂. In the final process step, we explored the reaction conditions for facilitating acyl migration in the DAG mixture, so that the equilibrium proportion of 1,3‐DAG (～64%) was attained. Our results set the basis for the development of a simple process for the production of a DAG‐rich milk fat analogue.     

Preparation,characterization, and prominent thermal stability of phase‐change microcapsules with phenolic resin shell and n‐hexadecane core

Microcapsules with phenolic resin (PFR) shell and n‐hexadecane (HD) core were prepared by controlled precipitation of the polymer from droplets of oil‐in‐water emulsion, followed by a heat‐curing process. The droplets of the oil phase are composed of a polymer (PFR), a good solvent (ethyl acetate), and a poor solvent (HD) for the polymer. Removal of the good solvent from the droplets leads to the formation of microcapsules with the poor solvent encapsulated by the polymer. The microstructure, morphology, and phase‐change property as well as thermal stability of the microcapsules were systematically characterized by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimety (DSC), and thermogravimetric analysis (TGA). The phase‐change microcapsules exhibit smooth and perfect structure, and the shell thickness is a constant fraction of the capsule radius. The initial weight loss temperature of the microcapsules was determined to be 330°C in N₂ and 255°C in air, respectively, while that of the bulk HD is only about 120°C both in air and N₂ atmospheres. The weight loss mechanism of the microcapsules in different atmosphere is not the same, changing from the pyrolysis temperature of the core material in N₂ to the evaporation of core material caused by the fracture of shell material in air. The melting point of HD in microcapsules is slightly lower than that of bulk HD, and a supercooling was observed upon crystallization. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

Effect of lipid type on water‐in‐oil‐emulsions stabilized by phosphatidylcholine‐depleted lecithin and polyglycerol polyricinoleate

Water‐in‐oil (W/O, 30:70) emulsions were prepared with phosphatidylcholine‐depleted lecithin [PC/(PI,PE) = 0.16] or polyglycerol polyricinoleate (PGPR) as emulsifying agents by means of pressure homogenization. The effect of lipid type (medium‐chain triacylglycerols, sunflower, olive, butter oil, or MCT‐oil/vegetable fat blends) was investigated in relation to particle size distribution, coalescence stability and the sedimentation of the water droplets. A significant correlation (p <0.05) was observed between the interfacial pressure caused by the addition of lecithin to the pure lipids and the specific surface area of the emulsion droplets (r_s = 0.700), and between the viscosity of the lipids used as the continuous phase (reflecting the fatty acid composition) and the specific surface area of the emulsion droplets (r_s = 0.8459) on the other hand. Blends of vegetable fat and MCT‐oil led to reduced coalescence stability due to the attachment of fat crystals to the emulsion droplets. Lecithin‐stabilized W/O emulsions showed significantly higher viscosities compared to those stabilized with PGPR. It was possible to adjust the rheological properties of lecithin‐stabilized emulsions by varying the lipid phase.