Fat fractions composed by different proportions of low (LMT) or high (HMT) melting temperature triacylglycerols were used,
alone or in mixture with α-tocopherol for the preparation of oil-in-water protein stabilised nano-emulsions. Addition of α-tocopherol
to the LMT or HMT fat fractions was accompanied by different changes in the emulsion characteristics such as fat droplet size
distributions, under-cooling and polymorphic transitions, in parallel with different extent of α-tocopherol degradation reactions.
Our results showed higher immobilisation pattern of α-tocopherol molecules and higher protection against degradation when
incorporated in higher size fat droplets, which presented 2Lα → 2Lβ′ polymorphic transitions under cooling and re-heating cycles.