Solubilization of Water and Water-Soluble Compounds in Triglycerides

El-Nokaly, Magda; Hiler, George D.; McGrady, Joseph

doi:10.1021/bk-1991-0448.ch003

Cited by 14 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The surfactants can be employed to stabilize oilin-water dispersions through orientation of the molecules at the interface and significantly lowering interfacial free energy [7]. Meanwhile, the interfacial free energy reduces according to the type and concentration of surfactant.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Microemulsions Prepared using Isopropyl Palmitate with various Surfactants and Cosurfactants

Basheer¹,

Noordin²,

Ghareeb³

2013

Trop. J. Pharm Res

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Characterization of Microemulsions Prepared using Isopropyl Palmitate with various Surfactants and Cosurfactants

Basheer¹,

Noordin²,

Ghareeb³

2013

Trop. J. Pharm Res

View full text Add to dashboard Cite

show abstract

“…The distribution of lipophilic ingredients in foods depends on their partitioning between oil and aqueous phases, which is influenced by the presence of surfactant micelles (Wedzicha, 1988). Micelles can be used to encapsulate non-polar molecules which are insoluble or sparingly soluble in water, such as vitamins, flavors, essential oils or antioxidants (Han et al, 1990;El-Nokaly, 1991;Wolcott 1995). The addition of surfactant micelles to emulsions may be a useful means of controlling flavor release (McNulty, 1987).…”

Section: Introductionmentioning

confidence: 99%

Solubilization Kinetics of Triacyl Glycerol and Hydrocarbon Emulsion Droplets in a Micellar Solution

Coupland

Weiß

Lovy

et al. 1996

Journal of Food Science

View full text Add to dashboard Cite

Solubilization of oil molecules in surfactant micelles can have pronounced effects on the physicochemical properties of oil-in-water emulsions, e.g., reaction rates, distribution of nonpolar ingredients, emulsion stability and controlled flavor release. Static light-scattering was used to compare the solubilization kinetics of corn oil droplets with those of nhexadecane droplets ( ϭ 0.02 wt%, d 32 ϭ 0.3 m) in a micellar surfactant solution (2 wt% Tween 20). The n-hexadecane droplets were completely solubilized by the micelles within 5 days, but no change was observed in the corn oil emulsíon. Possible reasons for the observed differences in solubilization kinetics were related to the molecular geometry and size of the oil molecules.

show abstract

“…Fortunately, however, as most of these water-insoluble functional materials display some affinity for oil, it may be feasible for them to be formulated in an oil−water dispersion such as an emulsion or a microemulsion. Although there is much information in the literature regarding the formulation of food emulsions ( − ), in comparison there are far fewer data available on the preparation of microemulsions suitable for use in food products ( − ).…”

Section: Introductionmentioning

confidence: 99%

Phospholipid-Based Microemulsions Suitable for Use in Foods

Patel

Schmid

Lawrence

2006

J. Agric. Food Chem.

View full text Add to dashboard Cite

The preparation of nonaqueous microemulsions using food-acceptable components is reported. The effect of oil on the formation of microemulsions stabilized by lecithin (Epikuron 200) and containing propylene glycol as immiscible solvent was investigated. When the triglycerides were used as oil, three types of phase behavior were noted, namely, a two-phase cloudy region (occurring at low lecithin concentrations), a liquid crystalline (LC) phase (occurring at high surfactant and low oil concentrations), and a clear monophasic microemulsion region. The extent of this clear one-phase region was found to be dependent upon the molecular volume of the oil being solubilized. Large molecular volume oils, such as soybean and sunflower oils, produced a small microemulsion region, whereas the smallest molecular volume triglyceride, tributyrin, produced a large, clear monophasic region. Use of the ethyl ester, ethyl oleate, as oil produced a clear, monophasic region of a size comparable to that seen with tributyrin. Substitution of some of the propylene glycol with water greatly reduced the extent of the clear one-phase region and increased the extent of the liquid crystalline region. In contrast, ethanol enhanced the clear, monophasic region by decreasing the LC phase. Replacement of some of the lecithin with the micelle-forming nonionic surfactant Tween 80 to produce mixed lecithin/Tween 80 mixtures of weight ratios (Km) 1:2 and 1:3 did not significantly alter the phase behavior, although there was a marginal increase in the area of the two-phase, cloudy region of the phase diagram. The use of the lower phosphatidylcholine content lecithin, Epikuron 170, in place of Epikuron 200 resulted in a reduction in the LC region for all of the systems investigated. In conclusion, these studies show that it is possible to prepare one-phase, clear lecithin-based microemulsions over a wide range of compositions using components that are food-acceptable.

show abstract

Solubilization of Water and Water-Soluble Compounds in Triglycerides

Cited by 14 publications

References 0 publications

Characterization of Microemulsions Prepared using Isopropyl Palmitate with various Surfactants and Cosurfactants

Characterization of Microemulsions Prepared using Isopropyl Palmitate with various Surfactants and Cosurfactants

Solubilization Kinetics of Triacyl Glycerol and Hydrocarbon Emulsion Droplets in a Micellar Solution

Phospholipid-Based Microemulsions Suitable for Use in Foods

Contact Info

Product

Resources

About