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We show that the rigidity and microstructure of water-in-oil (W/O) emulsions depend on the ability of oil-soluble emulsifiers to enhance the crystallization of fats on the surface of dispersed aqueous droplets. In test emulsions consisting of hydrogenated soy oil (HSO) in liquid canola oil (CO) and a dispersed aqueous phase representing up to 20wt% of the emulsion, use of glycerol monooleate (GMO)...
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