LAUSR

The impacts of lipid physical state and content on lipid digestion behavior were investigated using 4% and 20% palm olein-in-water emulsions (4% PO and 20% PO) and 4% and 20% palm stearin-in-water emulsions (4% PS and 20% PS). The changes of lipid physical state, particle size, and microstructure during gastrointestinal digestion, the free fatty acid (FFA) released in the intestinal phase, and the fatty acid composition of micellar phases were investigated. After gastric digestion, all emulsions underwent flocculation and coalescence, with 20% PS showing the most extensive aggregation. During intestinal digestion, FFA release rate and level decreased as the lipid content increased from 4% to 20%, with 4% PO presenting the highest digestion rate and extent. Besides, solid fat in 4% PS and 20% PS decreased and increased the maximum lipid digestibility, respectively. These results highlighted the combined roles of lipid physical state and content on modulating dietary lipid digestion.