Bodaras, M., Spagnuolo, P.A., Marangoni, A.G., Corradini, M.G., Wright, A.J., Rogers, M.A., Lipid Crystallinity of Oil-in-Water Emulsions Alters In vitro Lipid Digestion Kinetics. Food Chemistry. 282, 132326.
10 wt% oil-in-water emulsions with varied palm olein and stearin PO:PS ratios stabilized with 0.8 wt% Tween80 and tempered to obtain partially crystalline (CR) droplets (cooled from 80 to 4 ◦C and held overnight to induce
nucleation/crystallization) or undercooled liquid (UC) droplets (cooled from 80 ◦C to 37 ◦C) produced emulsions
with constant droplet size and polymorphism. However, zeta-potential decreased in undercooled emulsions due
to crystallization/orientation of interfacial Tween, increasing alignment and ultimately a greater dipole moment.
Significant differences in overall bioaccessibility between PO and PS present for the CR (PO bioaccessible fraction
was 91%, whereas PS was 60%) and UC emulsions (PO and PS bioaccessibility were 96% and 77%).When only
the solid fat content differs, and all other physical attributes remain constant, lipid digestibility decreases with
increasing solid fat content; these findings, along with others, can be employed during food formulation and
design more healthful foods.