Food systems, structure liquid crystalline phases

Heertje et al. (1998) have reported on the use of liquid crystalline phases in the structuring of food systems. They mention as a practical example a fat-free margarine that... 

The pure (>90% a- or terminally substituted monoglyceride) material is known to have three primary liquid crystalline phases, designated a, p, and p, which differ in the size of the aggregate, its internal structure, and water content. Only one structure, the p is generally useful in food applications in which a rapid incorporation and activity are necessary. In the absence of any specific knowledge about the three structures, suggest what characteristics you would expect the more useful system to exhibit in order to function well in water-based applications. 

Food grade surfactants are, in general, not soluble in water, but they can form association structures in aqueous medium that are liquid crystalline in nature. These liquid crystalline structures are produced by heating the solid emulsifier (which is dispersed in water) to a temperature above its Krafft temperature. On cooling such a system, a gel phase is produced which becomes incorporated with the emulsion droplets. These gel phases produce the right consistency for many food emulsions. 

Very few applications for the liquid crystalline structure in food systems are known at present. However, it seems that technologists are starting to discover the potential of the lamellar and cubic phases for entrapment of flavors and for release of active nutraceuticals or additives. Recently [49,50] it was stressed that some advanced nanosized new structures termed cubosomes can be derived from the cubic phases. These unique structures are excellent reservoirs and microreactors for the protection of sensitive materials against oxidation and hydrolysis and as solubilization reservoirs and microreactors for selective processes with high selectivity and specificity. 

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