Study on the effect of glycerol monostearate on the properties of sesame oil body-based aerated emulsions and related mechanisms

Abstract

Natural oil body-based emulsions are promising for the production of healthy aerated foods. In this study, the mechanism of glycerol monostearate (GMS) on the improvement of whipping capabilities of reconstructed sesame oil body (SOB) emulsions was investigated. It was found that GMS can integrate into the interfacial membrane of SOB, inducing changes in its molecular composition and the microscopic morphology of the emulsion and forming a crystal structure at the interfacial membrane, which induced the oil droplets to partially coalesce at the air-water interface during the whipping process to form a Pickering crystal shell. Furthermore, GMS influenced the rheological properties of emulsions and their foam systems through interactions with protein and phospholipid molecules of SOB at the interfacial membrane, as well as crystalline structure characteristics, thereby endowing the emulsion foams with specific plasticity processing properties. This work has important implications for the production of high-quality aerated emulsions.