Modulating the in vitro gastrointestinal digestibility of crystalline oil-in-water emulsion: Different fat crystal sizes and polymorphic forms under the same SFC.

Abstract The effects of the fat crystal structure on lipid droplets digestion behaviors were investigated using an in vitro digestion model. The crystalline oil-in-water emulsions containing the same solid fat content (SFC) with different fat crystal sizes and polymorphic forms were fabricated by different storage protocols: constant-temperature and inconstant-temperature storage. Oral and gastric processing led to a significant increase (p