Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage

Multipurpose margarine (MPM) or water-in-oil (w/o) emulsion systems were prepared using palm oil (PO)/palm stearin (PS) blends as continuous phases and stabilized by monoacylglycerol (90% monoester) as emulsifier. Experimental analyses of three out of six models of MPM showed that MPM1, MPM2 and MPM3 had low workability force and weaker network structure. As results the solid fat content (SFC) at 28 °C, consistency, storage modulus (G′) and softness were 25%, 15.5 × 10² kPa, 2.62 × 10² kPa and 30 mm ease of cone penetration, respectively. Furthermore, examination microscopy of the images concerning MPM1, MPM2 and MPM3 revealed the presence of symmetrical crystals after 60 days of storage, whereas the MPM4, MPM5 and MPM6 models exhibited asymmetrical crystals during same incubation time. These results indicated that the diminution of PS versus PO contents induced the retardation of phase transition from less stable beta-prime (β′) crystals to the more stable beta (β) crystals during storage.