Effect of Processing Conditions on the Crystallization Behavior and Destabilization Kinetics of Oil‐in‐Water Emulsions

The objective of this research was to systematically study the effect of processing conditions on the crystallization behavior and destabilization mechanisms of oil‐in‐water emulsions. The effect of crystallization temperature (Tc) and homogenization conditions on both thermal behavior and destabilization mechanisms were analyzed. Results show that the crystallization of lipids present in the emulsions was inhibited when compared with bulk lipids as evidenced by a lower onset and peak temperature (Ton and Tp, respectively) in differential scanning calorimetry crystallization exotherms. The smaller the droplet size in the emulsion, the more significant the inhibition (lower Ton and Tp). Lower values of Ton and Tp were not necessarily indicators of emulsion stability. Homogenization conditions not only affected the Ton and Tp of crystallization but also the crystallization profile of the samples. Lipids present in emulsions with small droplets were crystallized and melted in a less fractionated manner when compared to lipids in bigger droplets or even to the bulk lipids. The amount of lipid crystallized as evidenced by enthalpy values, did not have a direct relationship with the emulsions stability. Although enthalpy values increased as Tc decreased, the destabilization kinetics did not follow the same tendency as evidenced by back scattering measurements.