Fabrication of water-in-oil high internal phase pickering emulsion using edible sucrose stearate/soybean phosphatidylethanolamine complex: Interfacial properties and stabilization mechanism

This study aimed to develop an edible water-in-oil high internal phase Pickering emulsion (W/O-HIPPE) using 1.0 wt% of biocompatible and biodegradable sucrose stearate (SE)/soybean phosphatidylethanolamine (SP) complex. Results showed that crystal self-assembly of SE was changed with SP in SE/SP complexes (SE/SP ratio = 0.75:0.25, 0.5:0.5), exhibiting a variation from large-size four clover-like to small-size granular-like shapes, which contributed to closely packing at the interface. Hydrophilicity was also increased with a theta reducing from 136.2 degrees to 118.2 degrees. The higher hydrophilicity of the complex facilitated interfacial adsorption, which was beneficial in reducing interfacial tension more largely (decreased by 78.6%). The interfacial layer was generated and acted as a physical barrier against droplet coalescence and phase inversion, forming W/O-HIPPEs with long-term stability over 30 days. This study provided guidance for food-grade W/O-HIPPE formation.