Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

Züge, Luana Carolina Bosmuler; Haminiuk, Charles Windson Isidoro; Maciel, Giselle Maria; Silveira, Joana Léa Meira; Scheer, Agnes de Paula

doi:10.1016/j.jfoodeng.2012.12.008

Cited by 61 publications

(29 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The volumetric fraction of the dispersed phase is the most important factor, where in higher concentrations of this phase there is an increase in the number of droplets and the interfacial area, and consequently, there is greater resistance to flow and energy dissipation, increasing the viscosity of the system. When decreasing the droplet size, the emulsions tend to be more rigid, causing viscosity to increase (Pal, ; Züge et al ., ). However, droplet size only has a considerable influence on system viscosity when the volume fraction of the dispersed phase is relatively high, φ > 0.45 (McClements, ), the value obtained for the treatment with 20% internal phase (50% dispersed phase = 20% internal phase and 30% oily phase).…”

Section: Resultsmentioning

confidence: 97%

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Paula

Oliveira

Teixeira

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.

show abstract

Section: Resultsmentioning

confidence: 97%

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Paula

Oliveira

Teixeira

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The stabilities of the primary O/W and secondary O/W/O emulsions were determined according to Züge et al (2013) with some modifications. Hundred millilitres of primary O/W or secondary O/W/O emulsions were placed in graduated tubes at 25 C and the emulsions were visually inspected as a function of time in order to evaluate the critical time where a phase separation was clearly visible.…”

Section: Stability Of the Emulsionsmentioning

confidence: 99%

Oil core microcapsules by inverse gelation technique

Martins

Renard

Davy

et al. 2014

Journal of Microencapsulation

View full text Add to dashboard Cite

A promising technique for oil encapsulation in Ca-alginate capsules by inverse gelation was proposed by Abang et al. This method consists of emulsifying calcium chloride solution in oil and then adding it dropwise in an alginate solution to produce Ca-alginate capsules. Spherical capsules with diameters around 3 mm were produced by this technique, however the production of smaller capsules was not demonstrated. The objective of this study is to propose a new method of oil encapsulation in a Ca-alginate membrane by inverse gelation. The optimisation of the method leads to microcapsules with diameters around 500 μm. In a search of microcapsules with improved diffusion characteristics, the size reduction is an essential factor to broaden the applications in food, cosmetics and pharmaceuticals areas. This work contributes to a better understanding of the inverse gelation technique and allows the production of microcapsules with a well-defined shell-core structure.

show abstract

“…Emulsions that are stored at lower temperatures have better stability due to reduced molecular movement (Rousseau, ; Züge, Haminiuk, Maciel, Silveira, & de Paula Scheer, ), and heating leads to an increase in the droplet–droplet collision frequency (McClements, ). However, fat crystallization can occur at low temperatures causing the emulsion droplets to break, resulting in coalescence (Thanasukarn, Pongsawatmanit, & McClements, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W₁/O/W₂ multiple emulsions containing avocado oil

Dias

Züge

Santos

et al. 2018

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

The main aim of this study was to determine the effect of emulsifiers on the stability, rheology. and encapsulation efficiency of W1/O/W2 multiple emulsions, which contain avocado oil and NaCl encapsulated. The primary emulsion contained 5 or 6 wt % polyglycerol polyricinoleate (PGPR) and 3 or 4 wt % gelatin, and the secondary emulsion contained 2 wt % Tween 40 or Tween 80. Each of the emulsions prepared presented non‐Newtonian shear thinning and concentrate solution behavior at 25 °C. Emulsions containing Tween 40 had a higher stability than those containing Tween 80. The best encapsulation efficiency was obtained for the emulsion containing 6 wt % PGPR, 3 wt % gelatin, and 2 wt % of Tween 40, which retained 92% of NaCl in the inner aqueous phase after 20 days of storage at 4 °C. Therefore, the use of Tween 40 combined with PGPR and gelatin has great potential to form stable multiple emulsions. Furthermore, emulsions combined with avocado oil can be associated with health benefits. Practical applications This article presents a study on the effects of stabilizer concentrations on some properties of multiple emulsions prepared with avocado oil. Tween 40 was used as secondary emulsifier and was found to be a good alternative to Tween 80, one of the most commonly used emulsifiers in the food industry. Besides that, avocado oil has a great potential as food ingredient, due to its health benefits, but is scarcely used and studied. The characterization of multiple emulsions is presented along with a proposal of using them in the production of several food products.

show abstract

Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

Cited by 61 publications

References 25 publications

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Oil core microcapsules by inverse gelation technique

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W₁/O/W₂ multiple emulsions containing avocado oil

Contact Info

Product

Resources

About

Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

Cited by 61 publications

References 25 publications

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Oil core microcapsules by inverse gelation technique

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W1/O/W2 multiple emulsions containing avocado oil

Contact Info

Product

Resources

About

Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W₁/O/W₂ multiple emulsions containing avocado oil