Ring Formation and Emulsion Texture and Stability in a Food‐Beverage System

Abstract

We used a non-destructive Kossel diffraction technique based on the principle of backlight scattering to characterize the microstructure of an oil-in-water emulsion and ring formation in a model food-beverage system. Through this technique, we quantified the emulsion texture inside the ring by radial distribution function. We also studied the stability of soybean oil-in-water emulsions by determining the structure factor and effective droplet interaction potential and by measuring the droplet size distribution. We monitored the increase in the oil volume fraction inside the ring and compared it with the theoretically predicted values using the Stokes equation for creaming, taking into account the polydispersity in droplet size. Good agreement was found between the experimental results and theoretical predictions. We investigated the phenomenon of oil spreading at the air-emulsion interface using the differential interferometric technique.

Emulsion Texture and Stability: Role of Surfactant Micellar Interactions in the Presence of Proteins

“…Over the past two decades, we have conducted research in our laboratory on the mechanisms of foam and emulsion stability in a variety of industrial systems using surfactants, micelles, proteins, and fine particles as stabilizers. , We have also used statistical mechanical theories and computer simulations to rationalize the experimental findings. Our present article particularly highlights the role of surfactant micellar interactionswith and without protein presentin affecting emulsion texture and stability.…”