Associative structures of polyglycerol esters in food emulsions

Liquid crystalline types and the crystalline gel state of the commercially available tri‐ and octaglycerol esters are identified. The behavior of crystalline and liquid crystalline forms of these polyglycerol esters were studied in water dispersions, soybean oil and water emulsions, and in food emulsions. Triglycerol monoesters, primarily a mixed ester composition of palmitate and oleate, show hexagonal liquid crystalline activity as well as limited regions of stable α crystalline gels. Octaglycerol monostearate and monooleate primarily exhibit hexagonal liquid crystalline behavior which (below their Krafft point) form stable α‐gels. A relationship between the associative structures and functional performance of these polyglycerol esters in food emulsions is presented.