title: Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives.
abstract: Emulsifiers form complex structures in colloidal systems. One of these structures, the α-gel phase, has drawn much research interest. α-gel phases are formed by emulsifiers that are stable in the α-crystalline structure in the presence of water. The α-gel phase has shown superior functionality in a variety of applications because it has a water-rich lamellar structure. Even though studies on emulsifier α-gel phases emerged over half a century ago, there is still a knowledge gap on fundamental properties of α-gel phases formed by a variety of emulsifiers. This article summarizes recent studies on the physical and chemical properties of α-gel phases formed by several food emulsifiers, specifically saturated monoglycerides, polyglycerol monoester and diesters of fatty acid, and sodium stearoyl lactylate. Recent research has advanced the understanding of factors affecting the stability and foamability of the α-gel phases. Current and potential applications of α-gel phases in baked food products and in personal care products are also reviewed here.
authors.affiliation: Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada. Electronic address: fwang03@uoguelph.ca.
authors.forename: Fan C
authors.initials: FC
authors.lastname: Wang
authors.affiliation: Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada. Electronic address: amarango@uoguelph.ca.
authors.forename: Alejandro G
authors.initials: AG
authors.lastname: Marangoni
mesh_terms: D001786:Blood Glucose / Q000378:metabolism; D003296:Cooking; D004041:Dietary Fats / Q000008:administration & dosage / Q000378:metabolism; D045703:Emulsifying Agents / Q000737:chemistry*; D004952:Esters; D005227:Fatty Acids / Q000737:chemistry* / Q000378:metabolism; D005524:Food Technology; D005782:Gels; D005990:Glycerol / Q000737:chemistry* / Q000378:metabolism; D006801:Humans; D007328:Insulin / Q000097:blood; D050178:Monoglycerides / Q000737:chemistry* / Q000378:metabolism; D044367:Phase Transition; D011108:Polymers / Q000737:chemistry* / Q000378:metabolism; D013228:Stearates / Q000737:chemistry* / Q000378:metabolism; D014867:Water / Q000737:chemistry*; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D004041:Dietary Fats; D045703:Emulsifying Agents; D004952:Esters; D005227:Fatty Acids; D005782:Gels; D007328:Insulin; D050178:Monoglycerides; D011108:Polymers; D013228:Stearates; D014867:Water; C043941:polyglycerol; C031568:stearoyl-2-lactylic acid; D005990:Glycerol
keywords: Baking; Cosmetics; Fat-reduction; Food emulsifier; Monoglyceride; Polyglycerol ester of fatty acid; Polymorphic behavior; Sodium stearoyl lactylate; α-gel phase