Journal ArticleDOI
Emulsifying Effects of Food Macromolecules In Presence of Ethanol
Isabelle Burgaud,Eric Dickinson +1 more
TLDR
In this article, the influence on droplet size of ethanol present during homogenization was investigated for emulsions stabilized by macromolecular emulsifiers: sodium caseinate, whey protein isolate, gelatin and gum arabic.Abstract:
The influence on droplet size of ethanol present during homogenization was investigated for emulsions stabilized by macromolecular emulsifiers: sodium caseinate, whey protein isolate, gelatin and gum arabic. Emulsions produced with polysaccharide gum arabic had increasing droplet size as ethanol concentration increased, in contrast to the protein-stabilized emulsions which had decreasing droplet size (up to 20 % ethanol for gelatin and 30 % ethanol for the milk proteins), followed by increasing droplet size with increasing ethanol concentration. Interfacial tension measurements indicated that the emulsifying property of the macromolecules depended on adsorption at the oil-water/alcohol interface during emulsification.read more
Citations
More filters
Journal ArticleDOI
Hydrocolloids as emulsifiers and emulsion stabilizers
TL;DR: In this article, the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents are considered, and the criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening.
Journal ArticleDOI
Flocculation of protein-stabilized oil-in-water emulsions.
TL;DR: In comparing characteristic emulsion properties obtained with different proteins, the relative importance of the different kinds of molecular and colloidal interactions-electrostatic, steric, hydrophobic and covalent is considered.
Journal ArticleDOI
Composition and characterization of soyabean and related products
TL;DR: Swelling, solubility, viscosity, and capacity to form a gel, an emulsion, or a foam are the main functional properties of soyabean, responsible for the wide use of soya in industrial processes.
Journal ArticleDOI
Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization
TL;DR: In this article, the authors used a differential scanning calorimeter to calculate the proportion of the enthalpies that had destabilized after each thermal cycle and found that caseinate-stabilized emulsions were relatively resistant to several thermal cycles unless ethanol (30 wt.%) was added or the pH lowered to 5, in both cases they destabilized during the first cycle.
Journal ArticleDOI
Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions
TL;DR: A review of the main strategies that are available to investigators to prevent and control flocculation under different conditions is presented in this paper, where the authors focus on generic factors that affect the nature and strength of the interdroplet interactions, including effects of nonadsorbed polymers and protein-based particles.
References
More filters
Journal ArticleDOI
An improved high‐pressure homogenizer for making fine emulsions on a small scale
TL;DR: In this article, a reliable high-pressure laboratory homogenizer is described for the small-scale production of emulsions with highly reproducible droplet-size distribution, which eliminates the need for premixing prior to homogenization, with its associated problems of air incorporation.
Journal ArticleDOI
On the film-forming and emulsion-stabilizing properties of gum arabic: dilution and flocculation aspects
TL;DR: In this paper, the effect of extensive dilution of the aqueous phase on the surface viscosity at the planar oil-water interface and non-adsorbing polysaccharide on the emulsion stability are discussed.
Journal ArticleDOI
Adsorption at interfaces in dairy systems
TL;DR: In this paper, the relationship between adsorption behavior and the ease of formation and stabilization of dairy emulsions and foams is discussed with reference to model systems and commercial dairy products.
Journal ArticleDOI
Stability of Cream Liqueurs Containing Low-Molecular-Weight Surfactants
TL;DR: In this paper, the effect of adding low-molecular-weight surfactants, such as commercial glycerol monostearate (GMS) or sodium stearyl lactylate (SSL), on the stability of simulated cream liqueurs was investigated.
Journal ArticleDOI
Bridging flocculation in binary protein stabilized emulsions
TL;DR: In this paper, high volume fraction oil-in-water emulsions (55 vol% n-tetradecane) have been prepared under standard homogenization conditions at pH 7 with two binary protein emulsifier systems, sodium caseinate + gelatin and whey protein + gelatin.
Related Papers (5)
Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate☆
Eric Dickinson,Matt Golding +1 more
Depletion flocculation of emulsions containing unadsorbed sodium caseinate
Eric Dickinson,Matt Golding +1 more