Effect of agglomeration of triacylglycerols on the stabilization of a model cream

This study has been carried out on solidification of a model cream using palm oil as a sole fat source. It was found that the addition of 1‐palmitoylglycerol to palm oil promoted the solidification of the model cream while the addition of 1‐oleoylglycerol had no such effect. Solid fat content of palm oil in the cream with 1‐palmitoylglycerol was found to be lower than those of palm oil and palm oil with 1‐oleoylglycerol after cooling from 60 to 5 °C. Crystallization behaviors of bulk palm oil and mixture of 1, 3‐dipalmitoyl‐ 2‐oleoyl‐glycerol (POP) and 1‐palmitoyl‐2, 3‐dioleoyl‐glycerol (POO) were then studied in the presence of monoacylglycerols. Formation of granular crystals was observed for palm oil and POP/POO mixture in the presence of 1‐palmitoylglycerol. HPLC of the granular crystals revealed that agglomeration of higher melting point triacylglycerols (TAGs) around 1‐palmitolyglycerol took place, which promoted the formation of granular crystals. It was suggested that the agglomeration of higher melting point TAGs around 1‐palmitoylglycerol which was preferentially adsorbed at the oil‐water interface of oil droplets in the model cream led to destabilization of oil‐in‐water emulsion and the solidification of the model cream. At the same time, it was suggested that the fatty acid moiety of emulsifiers played an important role in the agglomeration of TAGs and stabilization of o/w emulsions.