Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions

Katsuki, Kazutaka; Miyagawa, Yayoi; Nakagawa, Kyuya; Adachi, Shuji

doi:10.1111/1750-3841.13764

Cited by 10 publications

(2 citation statements)

References 24 publications

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“…Emulsions are another interesting system to freeze, for several reasons. The first one is, of course, to better understand the freeze/thaw stability of emulsions, which are of interest in many chemistry, 32 pharmaceutical, 33 and food engineering [34][35][36] applications. The second motivation are freezing routes using emulsions, which can yield porous materials 37 or capsules.…”

Section: Freezing Emulsionsmentioning

confidence: 99%

A temperature-controlled stage for laser scanning confocal microscopy and case studies in materials science

2018

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If confocal microscopy is an ubiquitous tool in life science, its applications in chemistry and materials science are still, in comparison, very limited. Of particular interest in these domains is the use of confocal microscopy to investigate temperature-dependent phenomena such as self-assembly, diffusio- or thermophoresis, or crystal growth. Several hurdles must be solved to develop a temperature-controlled stage for laser scanning confocal microscopy, in particular regarding the influence of an elevated temperature gradient close to the microscope objective, which most people try very hard to avoid. Here we report the design of a temperature-controlled stage able to generate stable temperature gradients in both positive and negative temperature range and does not require use of liquid nitrogen. Our setup provides an excellent control of the temperature gradient, which can be coupled with a controlled displacement of the sample, making it useful in particular for a variety of solidification, chemistry, and interfacial problems. We illustrate the benefits of our setup with several case studies of interest in chemistry and materials science: the 3D real-time imaging of ice growth, the segregation of hard particles by growing crystals, the freezing behaviour of single emulsions, the self-shaping of oil droplets upon cooling, and the self-assembly of amphiphile molecules into helical structures. These results show how confocal microscopy coupled with a temperature-controlled stage that provides a controlled temperature gradient is a welcome addition to the toolkit of chemists and materials scientists.

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Section: Freezing Emulsionsmentioning

confidence: 99%

A temperature-controlled stage for laser scanning confocal microscopy and case studies in materials science

2018

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“…Instability of an O/W emulsion is usually evaluated by measuring the formation of free oil layer (Gu et al, ; Le Denmat et al, ), change in turbidity (Aoki et al, ), mean oil‐droplet size (Aoki et al, ; Le Denmat et al, ), oil‐droplet size distribution (Katsuki et al, ), and volume fraction of oil after separation (Magnusson et al, ; Miyagawa et al, ). Measurements of turbidity and oil‐droplet size distribution would be inapplicable to mayonnaise‐like semisolid dressing, which contains less amounts of oil and more kinds of ingredients such as thickener and additional emulsifier than mayonnaise, because of its low dispersibility in water.…”

Section: Introductionmentioning

confidence: 99%

An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure

Miyagawa

Ogawa

Adachi

2018

J Americ Oil Chem Soc

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A novel accelerated method to assess the dispersion instability of oil-in-water (O/W) emulsions with a high oil content such as mayonnaise and mayonnaise-like semisolid dressing was developed. The method focuses on oilwater separation of the emulsions due to the increase in the ionic strength of the aqueous phase by evaporating the water under vacuum. The oil, separated from the emulsion, was absorbed with a filter paper. The oil penetration length increased in proportion to the square root of time after a certain time delay, while pure oil was absorbed with the filter paper with no delay. The time delay was defined as the destabilization time when the oil-water separation started to occur. A longer destabilization time represented higher dispersion stability. The destabilization time was longer for the mayonnaise-like semisolid dressing containing a thickener, and was shorter for the mayonnaise stored for a longer duration. It is suggested that the effect of the composition of the aqueous phase on instability can be examined by the method.

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Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points

Chizawa

Miyagawa

Yoshida

et al. 2019

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions

Cited by 10 publications

References 24 publications

A temperature-controlled stage for laser scanning confocal microscopy and case studies in materials science

A temperature-controlled stage for laser scanning confocal microscopy and case studies in materials science

An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure

Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points

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