Phase transition of lipid droplets in emulsions and related instability mechanisms and phenomena

Many products in the chemical, pharmaceutical, and life science industries utilize finely dispersed waxes and fats as high-performance lubricants, encapsulation systems for bioactive compounds, or as food products like milk and cream. These oil-in-water systems feature a dispersed phase that may be partially or fully crystalline, stabilized by emulsifiers or biopolymers. The crystallinity and morphology of these particles, depend on formulation, process parameters, and storage conditions. These factors significantly influence the physical stability, rheological properties, and performance of the products. Temperature fluctuations during storage and transport can lead to instability, complicating control and prediction of crystallization and related processes. Despite extensive research, understanding the relationships between raw materials, processes, and dispersion performance remains challenging. This thesis examines the stability of (semi-)crystalline lipid dispersions, focusing on particle morphology and its impact on instability mechanisms, aiming to clarify how formulation and process conditions affect dispersion structure and stability.