Abstract
Effects of fat crystals on the emulsion quality are of fundamental and commercial importance in cosmetic, pharmaceutical and food production. In most of food emulsions, the thick layer of adsorbed proteins interacts with fat crystals at oil droplet surfaces, making it difficult to understand correctly the role of fat crystals in emulsion stability. In this review, the effects of fat crystals on the stability of creams were discussed mainly based on our results, particularly emphasizing on the interaction of fat crystals with proteins and emulsifiers. The interaction between fat crystals and proteins at oil droplet surfaces in creams were investigated using various techniques such as NMR, ESR and oscillation rheometry, etc. From these data, I suggested the mechanism whereby fat crystals in oil droplets affected the adsorption and conformation of proteins at oil droplet surfaces thereby decreasing the stability of creams. I also pointed out that emulsifiers such as organic acid ester of monoglyceride or lecithin could modify destabilization behavior of creams induced by fat crystals. Accumulation of data about the interaction of fat crystals with other components at oil droplet surfaces is essential for controlling quality of commercial food emulsions.
