Emulsion Catastrophic Inversion from Abnormal to Normal Morphology. 2. Effect of the Stirring Intensity on the Dynamic Inversion Frontier

Mira, Isabel; Zambrano, Noelia; Tyrode, Eric; Márquez, Laura; Pena, Alejandro Andres; Pizzino, and Aldo; Salager, Jean‐Louis

doi:10.1021/ie020535w

Cited by 69 publications

(72 citation statements)

References 19 publications

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“…Regarding the effect of stirring intensity on the catastrophic inversion frontier [99], it has been reported that for an intermediate stirring the inversion frontier is reached straightforward while for low stirring or high stirring regimes the formation of multiple emulsions could delay the inversion process. Moreover, the effect of the internal phase addition rate has been shown to be relevant in the inversion frontier.…”

Section: Phase Inversion In Emulsification Mapsmentioning

confidence: 99%

“…Mira et al [99] attributed multiple emulsion creation during inversion to the low curvature interfaces which exhibit high local deformation, thus favoring the encapsulation of other droplets. Such emulsification pathway is far from thermodynamic equilibrium and the effect of the water addition rate should be relevant.…”

Section: Multiple Emulsions During Phase Inversionmentioning

confidence: 99%

See 1 more Smart Citation

Phase inversion emulsification: Current understanding and applications

Perazzo

Preziosi

Guido

2015

Advances in Colloid and Interface Science

201

121

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Section: Phase Inversion In Emulsification Mapsmentioning

confidence: 99%

Section: Multiple Emulsions During Phase Inversionmentioning

confidence: 99%

Phase inversion emulsification: Current understanding and applications

Perazzo

Preziosi

Guido

2015

Advances in Colloid and Interface Science

201

121

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“…A significantly higher accelerated emulsion stability of 86.40 % was obtained with a 2×longer mixing time at the mixing speed of 2,000 rpm (p<0.05). Increased mechanical energy leads to rapid formation of large interfacial areas, thereby causing protein to absorb more rapidly and efficiently at the interfaces (Mira et al 2003). All emulsions were stable against creaming up to 7 days (Table 1).…”

Section: Production Of Flaxseed Oil Emulsions Using a Mixermentioning

confidence: 99%

Characterization of flaxseed oil emulsions

Lee

Choo

2014

J Food Sci Technol

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The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 % (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (soy protein isolate and whey protein isolate) in flaxseed oil. The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a mixer was ranked in the following order: 1,000 rpm (58 min)≈ 1,000 rpm (29 min) ≈ 2,000 rpm (35 min) >2,000 rpm (17.5 min). The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a homogenizer (Ultra Turrax) was independent of the speed and mixing time. The mean particle size of the flaxseed oil emulsions prepared using the two mixing devices ranged from 23.99±1.34 μm to 47.22±1.99 μm where else the particle size distribution and microstructure of the flaxseed oil emulsions demonstrated using microscopic imaging were quite similar. The flaxseed oil emulsions had a similar apparent viscosity and exhibited shear thinning (pseudoplastic) behavior. The flaxseed oil emulsions had L* value above 70 and was in the red-yellow color region (positive a* and b* values).

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“…He presents a formulation-composition map for phase inversion, which shows how the composition of the mixture at which the dispersion inverts is changing with surfactant affinity difference (SAD). Zambrano et al (2003), Mira et al (2003), Tyrode et al (2003), Sajjadi et al (2003), Tyrode et al (2005), Rondón-Gonzaléz et al (2006a,b) show how the HLD-factor (hydrophilic-lipophilic deviation from an optimum formulation), which is a less complicated concept than SAD, influences phase inversion. When HLD < 0 the surfactant exhibits a stronger affinity to oil than to water, for HLD > 0 it is the other way around.…”

Section: Influence Of Surfactantsmentioning

confidence: 99%