Lipid Emulsions

Abstract

In many foods, lipids are often present in a particulate form, i.e., they exist as emulsions where either small fat droplets are dispersed in an aqueous phase or where small water droplets are dispersed in an oil phase. Sensory characteristics and physicochemical properties of lipid emulsions are largely dominated by the size, concentration, physical state, and interactions of the lipid droplets they contain. This chapter introduces the basic concepts and techniques of emulsion science and illustrates how these principles can be used to better understand and control appearance, flavor, stability, and rheology of food emulsions.

Kinetics of substrate utilization and bacterial growth of crude oil degraded by Pseudomonas aeruginosa

“…Biosurfactant-producing bacteria can consume CO as the sole carbon and energy source in various different forms including soluble CO, very small CO droplets and large CO droplets. As demonstrated by numerous emulsification studies over the past few decades [ 37 , 38 ], the presence of biosurfactant decreases the equilibrium droplet size of emulsions. The emulsifying activity of biosurfactants produced by fourteen bacterial strains was checked after being allowed to settle for 24 h. Figure 3 shows that the highest values of E 24 is 36 % for the bacterial strain A12, which has the ability to remove 46 % of the TPH and 37 % of the AC.…”

Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing

“…Mayonnaise dressing is a semi‐solid oil‐in‐water (O/W) emulsion made from edible oil, egg yolk, and vinegar as the main components along with salt, lemon juice, and other ingredients. The emulsion stability of mayonnaise dressing is affected by viscosity, fat globule size distribution, pH, emulsifier concentration and type, temperature, the density differential between water and oil, and ingredient ratios and properties (McClements and Weiss ). During storage of mayonnaise, the large quantity of bound unsaturated fatty acids (65% or over) present in the edible oil may be subjected to oxidation resulting in the production of lipid oxidation products which are responsible for losses in decreased quality of mayonnaise.…”

Effect of vehicle on the performance of active moisturizing substances

“…There are many types of vehicles and their classification systems can be based on various principles described in the literature . However, it should be mentioned that cosmetics preparations are rather complex systems, where the effect of the vehicle and the active substance cannot be easily separated .…”