Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil-Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability

作者：Ng, Siou Pei; Khor, Yih Phing; Lim, Hong Kwong; Lai, Oi Ming; Wang, Yong; Wang, Yonghua; Cheong, Ling Zhi; Nehdi, Imededdine Arbi; Mansour, Lamjed; Tan, Chin Ping^*

来源：Foods, 2020, 9(7): 877.

DOI：10.3390/foods9070877

• diacylglycerol
• soybean oil
• emulsion
• rheology
• microstructure
• emulsion stability

The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 degrees C. The incorporation of different ratios of oil blends significantly influenced (p< 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, withG'higher thanG". During storage, the emulsion was found to be less solid-like with the increase in tan delta values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.