Emulsion Stability Determination

Weiß, Jochen

doi:10.1002/0471142913.fad0304s03

Cited by 14 publications

(16 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This type of interfacial interactions tends to minimize the contact area between the two opposing phases by merging smaller droplets into larger ones. Eventually, the phases will separate, causing the emulsion to coalesce into larger ones, eventually leading to phase separation (Weiss, 2002).…”

Section: Emulsion Capacity and Stabilitymentioning

confidence: 99%

Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

Mundi

Aluko

2012

Food Research International

143

View full text Add to dashboard Cite

Section: Emulsion Capacity and Stabilitymentioning

confidence: 99%

Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

Mundi

Aluko

2012

Food Research International

143

View full text Add to dashboard Cite

“…This difference in solubility between small and large droplets is the driving force for Ostwald ripening. The increase in solubility takes place when the droplet curvature increases, that is, when the droplet size decreases [32]. So the smaller droplets disappear and are deposited on the larger ones, resulting in larger droplets that grow at expenses of smaller ones.…”

Section: Breakdown Processesmentioning

confidence: 99%

“…Different protocols to ensure food storage stability can be found in Ref. [32]. All of them are based on the analysis of the following emulsion properties:…”

Section: Breakdown Processesmentioning

confidence: 99%

Plant Antioxidants in Food Emulsions

García-Pérez¹,

Lozano-Milo²,

Gallego³

et al. 2019

Some New Aspects of Colloidal Systems in Foods

View full text Add to dashboard Cite

Addition of free radical scavenging antioxidants (AOs) is one of practical strategies controlling the oxidative stability in food emulsions. Attention has been directed toward AOs derived from natural plant extracts with the capacity to improve health and well-being due to lack of consumers' trust toward synthetic antioxidant in food. Nevertheless, antioxidant efficiency varies widely from one compound to another and the most abundant AOs in our diet are not necessarily those that have the best availability profile at the reaction place with free radicals. In this book chapter, we will provide a state-of-the-art summary of the uses of plant AOs in colloidal systems, ranging from their main structural features to their benefits for the human health and their antioxidant role in controlling the oxidative stress and, particularly, the oxidation of lipid-based food emulsions.

show abstract

“…The visible boundaries of emulsions were observed following the method developed by [8]. Each emulsion sample was filled into a glass cylinder (3/4 of the glass height) then the separation of serum layer, cream layer, and sedimentation of starch were recorded over a period of time (48 hours).…”

Section: ) Monitoring Visible Boundaries During Storagementioning

confidence: 99%

Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion

Anwar¹,

Rahmah²,

Safriani³

et al. 2016

International Journal on Advanced Science, Engineering and Information Technology

View full text Add to dashboard Cite

The aim of this research was to investigate the ability of three native starches from Indonesia to stabilize oil in water emulsion with and without the addition of lecithin as surfactant. Breadfruit, bengkuang (jicama), and rice starches were extracted from local sources in Banda Aceh-Indonesia. Two variables studied were type of starches and the amount of oil added into emulsion (15 and 25%). Proximate analysis showed that the starch content of breadfruit, jicama and rice were 77.57, 67.41, and 80.51% respectively and the amylose content were 20.50, 16.5, and 13.6%. Results showed that the emulsification index (EI) of emulsion prepared with jicama and rice starches were lower than the EI of emulsion stabilized by breadfruit starch. However, the viscosity of breadfruit emulsion was higher than the other two emulsions. Storage stability test in room temperature also demonstrated that oil in water emulsion made from breadfruit starch had the lowest separation rate over storage period compared to jicama and rice emulsions. Overall, stabilization of 25% oil in breadfruit emulsion was slightly better than addition of 15% oil where the visible boundaries or serum layer of the emulsion was in the range of 5-6 ml at the end of storage test. Breadfruit starch was further modified by reacting it with octenyl succinic anhydride (OSA) to produce OSA-modified breadfruit starch. The degree of substitution (DS) of OSA modified breadfruit starch was 0.0231. OSA-modified breadfruit starch is highly potential to be used as food emulsifier and therefore studied further to examine its ability to stabilize oil in water emulsion.

show abstract

Emulsion Stability Determination

Cited by 14 publications

References 10 publications

Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

Plant Antioxidants in Food Emulsions

Exploration of Breadfruit, Jicama, and Rice Starches as Stabilizer in Food Emulsion

Contact Info

Product

Resources

About