Influence of Emulsifier Type and Solubility on the Stability of Milk Fat‐water Emulsions

Mickle, J.B.; Smith, W. Bryan; Tietz, J. M.; Titus, T. C.; Johnston, Martha M.

doi:10.1111/j.1365-2621.1971.tb06379.x

Cited by 10 publications

(4 citation statements)

References 1 publication

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“…HLB of bioemulsifiers was estimated by considering their solubility in polar and nonpolar solvents. A reference range of HLB values was considered for the same .…”

Section: Methodsmentioning

confidence: 99%

Exploring two contrasting surface‐active exopolysaccharides from a single strain of Ochrobactrum utilizing different hydrocarbon substrates

2019

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During production and characterization of exopolysaccharides (EPS) of Ochrobactrum pseudintermedium C1, it was observed that an experimental change in the basic hydrocarbon type of substrate for bacterial utilization led to elicitation of different surface-active properties in the EPS produced. In the sugar substrate, it elicited surfactant property, while in oil substrates it elicited emulsifying property, which indicated that the EPS might be different.Consequently, attention was focused on a detailed analysis of this substratespecific EPS. Utilizing waste sugar, edible, and mineral oil substrates, EPS produced in each situation was characterized. Besides estimating surface activity and thermostability, each substrate-specific EPS was analyzed by Fourier-transform infrared spectroscopy, gas chromatography-mass spectroscopy, 1 H-nuclear magnetic resonance, and matrix-assisted laser desorption/ ionization-time of flight mass spectroscopy to find any structural difference. The results were significantly contrasting although the similarity in molecular mass suggested a basic similarity in polysaccharide structure. Morphological differences were also evident both macroscopically and microscopically with scanning electron microscopy. As the surface-active property of EPS was dependent on the substrate utilized, their structural differences might account for it. These diverse surface activities of EPS produced by a single bacterial strain simply by changing the nature of substrate would also augment their bioapplications. Moreover, utilization of waste and easily available substrates should make such applications convenient, ecofriendly, and cost-worthy. K E Y W O R D S bacterial exopolysaccharide, chromophoric extracellular substance, contrasting surface activities, emulsifier exopolysaccharide, surfactant exopolysaccharide

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“…HLB of bioemulsifiers was estimated by considering their solubility in polar and nonpolar solvents. A reference range of HLB values was considered for the same .…”

Section: Methodsmentioning

confidence: 99%

Exploring two contrasting surface‐active exopolysaccharides from a single strain of Ochrobactrum utilizing different hydrocarbon substrates

2019

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“…A review on emulsion stability tests revealed that no specific method has been proposed to determine the stability of liquid whole egg emulsions. Work by Titus et al (1968), Acton andSaffle (1970, 1971), Mickle et al (1971), and Titus and Mickle (1971) on stability of oil in water emulsions used either the amount of fat separation or change in moisture after incubation of the samples at 27° C. or 37° C. for periods of 2, 6, or 24 hr. to report stability of the emulsions.…”

Section: Homogenizationmentioning

confidence: 99%

Quality Preservation of Liquid Whole Egg

Martinez

Maurer

1975

Poultry Science

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Liquid whole egg was homogenized at five different pressures ranging from 1500/500 to 3000/1000 p.s.i. using a single piston two-stage homogenizer. Temperatures of 4 and 52° C. were compared for each homogenization pressure used. Particle size determination, emulsion stability, pH, viscosity and visual observation after seven days of refrigerated storage showed that a pressure of 2500/800 p.s.i. and 52° C. during homogenization give a reasonably good liquid whole egg emulsion.In order to maximize the stability of the emulsion, emulsifier combinations were added to whole egg or to yolks prior to homogenization. There was a marked improvement in the stability of whole egg with the addition of up to 0.5% by weight of Span 60-Tween 60 emulsifiers with a Hydrophile-Lipophile-Balance (HLB) No. of 13.0. There was little advantage, however, in adding the emulsifiers to the yolks first for homogenization and then blending the yolks with the albumen.No detrimental effect was caused to the viscosity, pH, color, functional properties, or sensory qualities of the liquid whole egg due to processing conditions, incorporation of emulsifiers and refrigerated storage. The process described appears to provide a safe and convenient product with longer shelf life and improved quality.

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“…Mickle et al (11) were able to explain some of their emulsion stability results more fully when HLB values derived from GC data were used, rather than published values which differed in some cases.…”

Section: Resultsmentioning

confidence: 99%

“…Recently Mickle et al (11) measured emulsifier HLB by a similar GC technique injecting isoamyl alcohol onto columns, each containing a different emulsifier. A linear relation was again obtained by plotting retention time of the alcohol vs. known HLB values.…”

Section: Introductionmentioning

confidence: 99%

Gas chromatographic determination of hydrophile‐lipophile balance of nonionic emulsifiers

Petrowski¹,

Vanatta²

1973

J Americ Oil Chem Soc

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The determination of the hydrophile‐lipophile balance (HLB) values of nonionic emulsifiers by a gas chromatographic method is described. Factors that affect this correlation have been examined. Attempts to extend this method to the determination of the required HLB values of fats and oils are presented. These data along with supplementary wet methods have been used to determine optimum conditions for emulsion stability of simple model systems (fat‐wateremulsifier).

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Influence of Emulsifier Type and Solubility on the Stability of Milk Fat‐water Emulsions

Cited by 10 publications

References 1 publication

Exploring two contrasting surface‐active exopolysaccharides from a single strain of Ochrobactrum utilizing different hydrocarbon substrates

Exploring two contrasting surface‐active exopolysaccharides from a single strain of Ochrobactrum utilizing different hydrocarbon substrates

Quality Preservation of Liquid Whole Egg

Gas chromatographic determination of hydrophile‐lipophile balance of nonionic emulsifiers

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