Emulsion Stability and its Relation to Foods

Petrowski, Gary E.

doi:10.1016/s0065-2628(08)60341-9

Cited by 27 publications

(21 citation statements)

References 102 publications

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“…The behavior is complex, though, and the detailed structure of the stabilizer can be crucial, e.g., it can make a difference whether the alkyl chain is saturated or unsaturated. 82 The constraints imposed by molecular packing must be important but have largely been ignored so far by workers in the field of emulsion stability.…”

Section: Fatty Acids and Their Estersmentioning

confidence: 99%

Properties and functions of stabilizing agents in food emulsions

Parker

Krog

1987

C R C Critical Reviews in Food Science and Nutrition

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This review outlines the state of knowledge concerning the basic processes which underlie the behavior of food stabilizers in practical applications. The stability of emulsions is discussed in terms of the forces acting between macroscopic colloidal particles. These forces include the van der Waals force of attraction, which is always present, and the electrostatic, steric, and hydration forces which may stabilize an emulsion since they can be repulsive. The adsorption behavior at the liquid/liquid interface of classes of typical food stabilizers and the influence of the absorbed layer on the droplet-droplet interactions in emulsions are discussed. Finally, the important effects of the surface-active properties of stabilizers on the mechanisms involved in emulsion formation are described.

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Section: Fatty Acids and Their Estersmentioning

confidence: 99%

Properties and functions of stabilizing agents in food emulsions

Parker

Krog

1987

C R C Critical Reviews in Food Science and Nutrition

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“…These may include the nature of the interfacial film and the formation of an electrical double layer of charge at the interface. The stability of emulsions has also been related to the spreading coefficients of the internal phase liquid on the surface of a solution of the emulsifier in the continuous phase (Petrowski, 1976). In addition, emulsion stability is favored by high viscosity of the continuous phase (Becher, 1965).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions

Elizalde

Kanterewicz

Pilosof

et al. 1988

Journal of Food Science

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The emulsion stabilizing properties of a variety of food protein products in relation to their water (WAC) and oil (OAC) uptakes and the viscosity of the external phase were investigated. Protein products were treated as two entities for regression analysis. Emulsion instability of protein products with a lipophilic water-oil absorption index could be explained and accurately predicted on the basis of the WAC, OAC, and viscosity. Emulsion instability of protein products with a hydrophilic water-oil absorption index could be predicted using WAC and viscosity. High WAC, OAC, and viscosity of protein products were associated with optimum stabilizing properties.

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“…A number of workers have studied the factors that are important for proteins to function in simple foams (Hansen and Black, 1972;Jelen, 1973;Richert et al, 1974) and emulsions (Kuehler and Stine, 1974;Pearce and Kinsella, 1978;Yamauchi et al, 1980). There have been fewer studies of aerated emulsions (Nash and Brickman, 1972;Petrowski, 1976;Min and Thomas, 1977).…”

Section: Introductionmentioning

confidence: 99%

Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates

Peltonen-Shalaby

Mangino

1986

Journal of Food Science

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An emulsion containing 30% fat was used to study emulsifying and foaming properties of commercial whey protein concentrates. Residual lipids, both total and phospholipids, inhibited foaming of dilute aqueous solutions of whey protein concentrates, whereas in aerated emulsions residual lipids were positively correlated with foaming. Under both test conditions the ash content was positively correlated with good and moderate foaming properties. Among the compositional factors which best predicted foaming of emulsions were sulfnydryls. Emulsions which contained insoluble whey proteins were highly stable but air incorporation was poor. When soluble whey proteins were utilized to stabilize emulsions, serum separation occurred more readily but did not correlate with good foaming properties.

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Emulsion Stability and its Relation to Foods

Cited by 27 publications

References 102 publications

Properties and functions of stabilizing agents in food emulsions

Properties and functions of stabilizing agents in food emulsions

Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil‐in‐Water Emulsions

Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates

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