Fat crystals and water-in-oil emulsion stability

Ghosh, Supratim; Rousseau, Dérick

doi:10.1016/j.cocis.2011.06.006

Cited by 199 publications

(143 citation statements)

References 48 publications

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“…In addition, this effect was enhanced by a higher solid fat content of the droplets, indicating that particle aggregation or network formation (e.g., by partial coalescence) at the W/W interface is an important re-enforcing mechanism. There is a direct analogy here with the Pickering and partial coalescence mechanisms of stabilization of W/O droplets in fatty in high fat systems (see Ghosh and Rousseau, (2011) ).…”

Section: Food Grade W/w Emulsionsmentioning

confidence: 99%

Particle stabilized water in water emulsions

2017

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Food products often contain mixtures of incompatible water soluble macromolecules such as proteins and polysaccharides. When two aqueous solutions of incompatible macromolecules are mixed they separate into two phases each enriched in one of the two macromolecules. Contrary to oilwater (O/W) emulsions, water/water (W/W) emulsions cannot be stabilized by addition of surfactants and in food applications macroscopic phase separation is avoided by gelling one or both phases. However, recently it was shown that W/W emulsions can be stabilized to varying extents by addition of particles. Such particle stabilized emulsions are also known as Pickering emulsions and have been studied extensively for O/W emulsions. Here the literature on particle stabilization of W/W emulsions is reviewed. The behavior of particle stabilized W/W emulsions is found to be quite different from that of O/W emulsions due to the much smaller interfacial tension and the much larger length scale at which the interface expresses itself. Besides the particle size, interaction of the particles with the macromolecules in the mixture and with each other at the interface appears to play a decisive role for stabilization.

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Section: Food Grade W/w Emulsionsmentioning

confidence: 99%

Particle stabilized water in water emulsions

2017

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“…The stabilization of water-in-oil (W/O) emulsions is favorable in a variety of industrial and life science applications, such as synthesis of ingredients in food processing, 1 personal care and cosmetics products, 2,3 and formulations of pharmaceuticals. 4 Contrasting a desire to stabilize emulsions is the formation of unwanted stable emulsions such as those encountered in petroleum processing.…”

Section: Introductionmentioning

confidence: 99%

Interfacial Layer Properties of a Polyaromatic Compound and its Role in Stabilizing Water-in-Oil Emulsions

Yang

Harbottle

et al. 2015

Langmuir

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Physical properties of interfacial layers formed at the water-xylene interface by the adsorption of a polyaromatic organic compound, N-(1-hexylheptyl)-N'-(5-carbonylicpentyl) perylene-3,4,9,10-tetracarboxylic bisimide (in brief C5Pe), were studied systematically. The deprotonation of the carboxylic group of C5Pe at alkaline pH made it highly interfacially active, significantly reducing the water-xylene interfacial tension. Thin liquid film experiments showed a continuous build-up of heterogeneous C5Pe interfacial layers at water-xylene interfaces, which contributed to the formation of stable W/O emulsions. Continual accumulation and rearrangement of C5Pe aggregates at the water-xylene interface to form a thick layer was confirmed by in-situ Brewster angle microscopy (BAM) and atomic force microscopy (AFM). The rheology measurement of the interfacial layer by double wall ring interfacial rheometry under oscillatory shear showed that the interfacial layers formed from high C5Pe concentrations were substantially elastic and rigid. The presence of elastically dominant interfacial layers of C5Pe led to the formation of stable water-inxylene emulsions.Keywords: polyaromatic surface active compound, water-in-oil emulsions; thin liquid films; insitu Brewster angle imaging; interfacial rheology

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“…Particlestabilized systems in foods have been reviewed recently by in a number of articles. 3,14,[31][32][33] Particles of cellulose and/or cellulose derivatives are promising candidates as Pickering stabilizers of bubbles. Some form of cellulose particle size reduction is normally necessary and as cellulose is not expected to be naturally surface active it has to be made so by the formation of physical complexes between cellulose and ethyl cellulose, as for example has been shown by Murray et al 23 Ethyl cellulose can itself be used to stabilize a wide range of bubbles sizes, as was demonstrated by Jin et al 22 In the same study it was found that the ethyl cellulose particles are capable of forming either single or multi-layers on the surface of the bubbles.…”

Section: Introductionmentioning

confidence: 99%

Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles

Ettelaie

Murray

2014

The Journal of Chemical Physics

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The degree of shrinkage of particle stabilised bubbles of various sizes, in a polydisperse bubble dispersion, has been investigated in the light of the finite adsorption times for the particles and the disproportionation kinetics of the bubbles. For the case where the system contains an abundance of particles we find a threshold radius, above which bubbles are stabilised without any significant reduction in their size. Bubbles with an initial radius below this threshold on the other hand, undergo a large degree of shrinkage prior to stabilisation.As the ratio of the available particles to the bubbles is reduced, it is shown that the final bubble size, for the larger bubbles in the distribution, becomes increasingly governed by the number of particles, rather than their adsorption time per se. For systems with "adsorption controlled" shrinkage ratio, the final bubble distribution is found to be wider than the initial one, while for a "particle number controlled" case it is actually narrower. Starting from an unimodal bubble size distribution, we predict that at intermediate times, prior to the full stabilisation of all bubbles, the distribution breaks up into a bimodal one. However, the effect is transient and an unimodal final bubble size distribution is recovered once again, when all the bubbles are stabilised by the particles.-3-1

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Fat crystals and water-in-oil emulsion stability

Cited by 199 publications

References 48 publications

Particle stabilized water in water emulsions

Particle stabilized water in water emulsions

Interfacial Layer Properties of a Polyaromatic Compound and its Role in Stabilizing Water-in-Oil Emulsions

Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles

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