Factors governing partial coalescence in oil-in-water emulsions

Fredrick, Eveline; Walstra, P.; Dewettinck, Koen

doi:10.1016/j.cis.2009.10.003

Cited by 294 publications

(229 citation statements)

References 94 publications

(268 reference statements)

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“…This fat then can act as a binder material to agglomerate the loosely orientated intact fat globules at the interface and forming stable fat globules shells around the air bubbles. Furthermore, a three-dimensional network of stabilized air bubbles can be formed giving overall stability to the whipped cream [17,20].…”

Section: Fig 7 Frequency Dependent Impedance Of Pure Vinegar (Solid mentioning

confidence: 99%

“…A widely accepted model suggests that such partially crystallized globules have a shell of crystallized fat and a center with fluid fat as with cooling the milk fat is fractionated according to the crystallization temperatures of the different fat fractions. When whipped, a part of the globules is damaged and provides fluid fat to act as a binder material for either intact fat or crystalline fragments of broken fat globules [17].…”

Section: Fig 7 Frequency Dependent Impedance Of Pure Vinegar (Solid mentioning

confidence: 99%

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Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams

Held¹,

Schwaller²,

Vaihinger³

et al. 2017

JFSE

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Abstract:The potential of local impedance spectroscopy (IS) to access changes in emulsions and foams has been investigated. As test systems we used the separation of a simple oil/vinegar mixture as well as the whipping process of dairy cream. For the latter, IS data were compared to particle size distribution (PSD) measurements. Our measurements show that local IS is indeed a valuable tool to locally study processes in emulsion. On one hand, it seems to be very sensitive to small water quantities in oil thus being a suitable method for process control in water removing processes. On the other hand, concerning fat foams, it seems to be able to detect the evolution of foam structures. Both examples show that local IS could be a helpful tool for process control.

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Section: Fig 7 Frequency Dependent Impedance Of Pure Vinegar (Solid mentioning

confidence: 99%

Section: Fig 7 Frequency Dependent Impedance Of Pure Vinegar (Solid mentioning

confidence: 99%

Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams

Held¹,

Schwaller²,

Vaihinger³

et al. 2017

JFSE

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show abstract

“…Instead, surfactants with short molecular chain length generally do not provide a sufficient degree of stabilization and the emulsions may become lumpy a few hours after their preparation. Addition of small amounts of surfactant in protein-stabilized emulsions is a common way to monitor the sensitivity towards partial coalescence (Thivilliers et al, 2008;Fredrick et al, 2010). The displacement of proteins from the oil interface by added surfactants (Mackie et al, 1999) contributes to emulsion instability and induces sensitivity to partial coalescence.…”

Section: Emulsions Based On Crystallizable Oilsmentioning

confidence: 99%

Emulsified lipids: formulation and control of end-use properties

Leal-Calderón

2012

OCL

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In many practical applications including foods, cosmetics, pharmaceuticals, etc., lipids are emulsified in an aqueous phase in the presence of surface-active molecules and other additives like thickening/gelling agents. Once fabricated, the emulsions may exhibit all kinds of rheological behaviors from viscous fluid to elastic pastes, and transitions: reversible phase transitions as a result of droplet interactions that may be modified to a large extent, and irreversible transitions that generally involve their destruction. Besides the predominance of empiricism in controlling most of the end-use properties, the scientific background of emulsions is progressing. In this paper we aim to review some advances concerning the control of the structure, the texture (rheological properties) and the ageing of emulsions.

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“…As a saturated monoglyceride, GMS lends the emulsion higher orthokinetic stability than unsaturated monoglycerides. Fredrick et al (2013a) proposed that saturated monoglycerides could prevent needle-like fat crystal shapes from deforming the interface for the chain crystallization of saturated monoglycerides behaving as a solid at the oil-in-water interface (Fredrick et al 2010;Fredrick et al 2013a). Moreover, nanocrystals of GMS absorbed on the oil surface could stabilize the emulsion (Munk et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…RLFDC is a thermodynamically unstable emulsion, which causes creaming, aggregation, coalescence, partial coalescence, phase inversion, and Ostwald ripening (Fredrick et al 2010). Lowering the creaming rate is an effective way of improving the stability of RLFDC (Cheetangdee and Fukada 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

Wang

Zhang

et al. 2016

Dairy Sci. & Technol.

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Recombined low-fat dairy cream (RLFDC) primarily comprises anhydrous milk fat and milk protein. The primary advantage of RLFDC is that its ingredients can be easily stored and transported, whereas its most notable disadvantage is poor stability. The effects of glycerol monostearate (GMS) or sorbitan monooleate ethoxylate (Tween 80) on the physical properties and stability of RLFDC (20% fat and 2% protein) were investigated in this study. Physical properties were evaluated according to droplet size, surface protein concentration, ζ-potential, and apparent viscosity; stability was assessed according to creaming rate. Results showed that GMS and Tween 80 could significantly increase the creaming stability of RLFDC compared with a control sample. The creaming stability of RLFDC with GMS highly depended on ζ-potential and apparent viscosity, which contributed to electrostatic repulsion and intermolecular resistance. The effect of Tween 80 on the creaming stability of RLFDC was independent of the physical properties.

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Factors governing partial coalescence in oil-in-water emulsions

Cited by 294 publications

References 94 publications

Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams

Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams

Emulsified lipids: formulation and control of end-use properties

Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

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