Advances in the application of food emulsifier alpha-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives

作者：Wang Fan C; Marangoni Alejandro G^*

来源：Journal of Colloid and Interface Science, 2016, 483: 394-403.

DOI：10.1016/j.jcis.2016.08.012

• Food emulsifier
• alpha-gel phase
• Polymorphic behavior
• Monoglyceride
• Polyglycerol ester of fatty acid
• Sodium stearoyl lactylate
• Baking
• Fat-reduction
• Cosmetics

Emulsifiers form complex structures in colloidal systems. One of these structures, the alpha-gel phase, has drawn much research interest. alpha-gel phases are formed by emulsifiers that are stable in the alpha-crystalline structure in the presence of water. The alpha-gel phase has shown superior functionality in a variety of applications because it has a water-rich lamellar structure. Even though studies on emulsifier alpha-gel phases emerged over half a century ago, there is still a knowledge gap on fundamental properties of alpha-gel phases formed by a variety of emulsifiers. This article summarizes recent studies on the physical and chemical properties of alpha-gel phases formed by several food emulsifiers, specifically saturated mono glycerides, polyglycerol monoester and diesters of fatty acid, and sodium stearoyl lactylate. Recent research has advanced the understanding of factors affecting the stability and foamability of the a-gel phases. Current and potential applications of alpha-gel phases in baked food products and in personal care products are also reviewed here.

• 出版日期2016-12-1