Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

“…In fact, Ziani, Chang, Mclandsborough, and McClements (2011) found that thyme oil-in-water nanoemulsions stabilized by a non-ionic surfactant were highly unstable to droplet growth and phase separation and they attributed this phenomenon to Ostwald ripening. Furthermore, this phenomenon could be due to differences between (Dickinson & Ritzoulis, 2000;Robins, 2000). The droplet size reduction after microfluidization of primary emulsions was also confirmed with the PdI values (Fig.…”

Different stability regimes of oil-in-water emulsions in the presence of bile salts

“…These micelles are important for the solubility of hydrolysis products. Several experimental studies on model O/W emulsions in the presence of different surfactants have shown that depletion flocculation of the emulsion can be induced by non-adsorbed surfactant micelles that are excluded from the interstitial space (Aronson, 1991;Bibette, 1991;Dickinson & Ritzoulis, 2000;Dimitrova & Leal-Calderón, 1999;McClements, 1994;Radford & Dickinson, 2004;Shields, Ellis, & Saunders, 2001;Wulff-Pérez, TorcelloGómez, Gálvez-Ruiz, & Martín-Rodríguez, 2009). For instance, certain dietary fiber is found to promote droplet flocculation through a depletion mechanism (Beysseriat, Decker, & McClements, 2006), and this may restrict the access of digestive enzymes to the lipids, and in turn depress lipid digestion.…”

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol

“…Factors affecting depletion flocculation have been systematically studied in various simple model caseinate-based emulsions [3,4,[7][8][9][10][11], in caseinate-based emulsions with added nonadsorbing hydrocolloids [12,13], and also in caseinate-based emulsions with added small-molecule surfactants [14][15][16]. Depending on the precise system composition, it appears that reversible flocculation of droplets may be induced by nonadsorbed polysaccharides, by excess protein in the form of caseinate submicelles, or by excess emulsifier in the form of surfactant micelles.…”