Crystallization of Lipids in Oil‐in‐Water Emulsion States

Crystallization and Melting Behavior of Cocoa Butter in Lipid Bodies of Fresh Cacao Beans

“…Lipids in emulsion droplets crystallize and melt just like bulk lipids, but the kinetics of the processes may be different. Although emulsified fats melt about the same temperature as fats in bulk, they crystallize at much lower temperature, and this temperature may decrease as the diameter of the droplets decreases . Recent work on thermodynamics and nucleation kinetics of lipid crystals in oil droplets was extensively reviewed by Sato and Ueno, McClements, and Povey .…”

“…The results thus obtained were compared with CB in bulk state at the same experimental conditions, as crystallization behavior in the emulsion droplet is different from bulk crystallization . In order to monitor the occurrence of different polymorphic forms, we selected varied thermal treatments.…”

Collective nucleation dynamics in two-dimensional emulsions with hexagonal packing

“…The emulsion remains as a system of supercooled liquid droplets (Fig. 1a) until the first nucleation events are observed at ∼14 °C, indicating an undercooling of ∼4 °C due to emulsification [19]. The images in Fig.…”

“…It is now well recognized that the above simple picture is insufficient to explain observed rates of nucleation in emulsions [18,19]. Studies show that nucleation rates depend on droplet size with larger droplets requiring smaller undercooling [20] suggesting that polydispersity can confound results [21,22].…”

“…Temperature variation across the capillary was considered negligible since the number density of solidified droplets in the left section of the capillary was not significantly different from the right section. [19]. The images in Fig.…”