Effect of Emulsification Method on the Properties of Lecithin‐ and PGPR‐Stabilized Water‐in‐Oil‐Emulsions

Water‐in‐oil (w/o) emulsions were prepared with phosphatidylcholine‐depleted lecithin or polyglycerol polyricinoleate (PGPR) as emulsifying agents. The effect of different laboratory emulsification devices and the effect of sodium chloride on particle size distribution, coalescence stability, and water droplet sedimentation were investigated. The properties of lecithin‐stabilized w/o emulsions were found to depend more strongly on the emulsifying method than those prepared with PGPR. The rotor‐stator system was not suitable for preparing stable w/o emulsions with lecithin. Whereas the addition of salt was essential to achieve coalescence‐stable emulsions prepared with PGPR, the presence of NaCl favored the coalescence of water droplets and phase separation in emulsions containing lecithin.

Keywords:

• W/O emulsion
• phosphatidylcholine‐depleted lecithin
• emulsification method
• polyglycerol polyricinoleate
• droplet size distribution
• electrolyte

Acknowledgments

This work was supported by the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn), the AiF, and the Ministry of Economics and Labour, Projects No: AiF‐FV 13179 BG II and AiF‐FV 13393 BR II. Our thanks are also due to Degussa Texturant Systems Deutschland GmbH & Co. KG, W. Rau Lebensmittelwerke GmbH (Germany), and Sasol (Germany) GmbH for providing the samples used in these experiments.