The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions

Arnold, G.; Schuldt, Stefan; Schneider, Yvonne; Friedrichs, Jens; Babick, Frank; Werner, Carsten; Rohm, Harald

doi:10.1016/j.colsurfa.2012.11.006

Cited by 35 publications

(29 citation statements)

References 31 publications

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“…8,9 Lecithin is widely applied as an emulsifying agent in cosmetic, food, and pharmaceutical products due to its low toxicity, biocompatibility, and generally recognized-as-safe regulatory status. 7,10 The primary objective of the present work was to study the formation and properties of microemulsions of peppermint oil using the combination of Tween 20 and sunflower lecithin.…”

Section: ■ Introductionmentioning

confidence: 99%

Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q₁₀

Chen

Guan

Zhong

2015

J. Agric. Food Chem.

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The objectives of the present study were to improve the capability of microemulsions to dissolve peppermint oil by blending sunflower lecithin with Tween 20 and to study the possibility of codelivering lipophilic bioactive compounds. The oil loading in microemulsions with 20% (w/w) Tween 20 increased from 3% (w/w) to 20% (w/w) upon gradual supplementation of 6% (w/w) lecithin. All microemulsions had particles of <12 nm that did not change over 70 d of storage at 21 °C. They had relatively low Newtonian viscosities and were physically and chemically stable after 50-200-fold dilution in water, resulting from similar hydrophile-lipophile-balance values of the surfactant mixture and peppermint oil. Furthermore, the microemulsions were capable of dissolving coenzyme Q10 and preventing its degradation at UV 302 nm, more significant for the microemulsion with lecithin. Therefore, natural surfactant lecithin can reduce the use of synthetic Tween 20 to dissolve peppermint oil and protect the degradation of dissolved lipophilic bioactive components in transparent products.

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Section: ■ Introductionmentioning

confidence: 99%

Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q₁₀

Chen

Guan

Zhong

2015

J. Agric. Food Chem.

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“…Differences in the phospholipids content of the samples of the different differences can, however, be ruled out as source of this deviation. The surfactant effect is also evident for h CA [32,33]; it was more pronounced for milk chocolate, and the lowest decrease was evident for chocolate with sunflower lecithin.…”

Section: Flow Propertiesmentioning

confidence: 91%

Physical and sensory properties of chocolate made with lecithin of different origin

Böhme

Symmank

Rohm

2016

Euro J Lipid Sci & Tech

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The development of genetically modified foods, but also the use of therefrom produced ingredients in food manufacturing raises uncertainties and concerns in both producers and consumers. Lecithin from soy beans, which is most frequently used to modify the flow behavior of chocolate masses, is a prominent example of such an ingredient. In this study, lecithin of different origin, namely from soy bean, sunflower, or canola seeds, was incorporated into lecithin‐free masses of white and milk chocolate. The resulting products were analyzed with respect to flow behavior (molten masses), and hardness and color (solidified products); only negligible effects on these parameters were observed. A series of sensory experiments, aiming at detecting whether differences in taste and acceptance caused by the lecithin source exist, revealed that consumers were not able to distinguish between chocolates made with lecithin from different sources. Analyzing the attitudes of 161 subjects toward genetically modified foods revealed a general scepticism, especially as concerns long‐term environmental and health effects. Practical applications: The results obtained by physical analysis of chocolate and the results from acceptance testing are promising for chocolate producers who intend to replace soy lecithin by sunflower or canola lecithin. The lecithin source exhibited only a minor influence on viscosity, hardness, and color of white and milk chocolate, and consumers were not able to differentiate between chocolate with different lecithin. The results indicate that using sunflower or canola lecithin in chocolate production may be a successful approach for chocolate producers to meet consumers concerns regarding ingredients from genetically modified plants. Soy lecithin is the most commonly used flow enhancer in chocolate manufacture. Physical and sensory analysis shows that lecithin from sunflower or canola seeds may be used in a similar concentration without affecting physical or sensory properties of the resulting chocolates.

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“…Technical grade F-10 soybean lecithin was provided by Central Soya European Lecithins GmbH & Co. KG (Hamburg, Germany). The average fatty acid composition and the main phospholipids of this lecithin, quantified using 31 P NMR as described previously [15], are summarized in Table 1.…”

Section: Methodsmentioning

confidence: 99%

“…The interactive forces between sugar particles were determined using a NanoWizard II atomic force microscope (JPK Instruments, Berlin, Germany) mounted on an inverted optical microscope (Observer D.1, Zeiss, Jena, Germany) as described previously [15]. In principle, colloidal force probes prepared by attaching sugar particles to the apex of tipless, V-shaped cantilevers were brought into contact with supports made by crystallizing 0.5 mL sugar solution (40 g/100 g) in 35-mm Petri dishes until a contact setpoint of 0.5 V was reached, and then retracted (approach and retraction velocity was 1 lm/s).…”

Section: Forced Sedimentationmentioning

confidence: 99%

“…The reduction of sediment volume induced by lecithin addition can be related to changes in interparticle interactions that are affected through the adsorption of surfactants at the disperse phase [17,18]. The reduction of adhesive forces between sugar particles results in a tighter packing of the disperse phase during sedimentation [15]. While soybean lecithin reduced V S even at the lowest C PL , the individual phospholipids did not exhibit any impact at this particular concentration (C PL = 0.05 g/ 100 g).…”

Section: Sedimentationmentioning

confidence: 99%

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Influence of Individual Phospholipids on the Physical Properties of Oil‐Based Suspensions

Arnold

Schade

Schneider

et al. 2013

J Americ Oil Chem Soc

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The impact of soybean lecithin and three individual phospholipids at different concentration (C PL ) on rheology and sedimentation behavior of sugar/soybean oil suspensions (/ = 0.31) was studied and compared with attraction and retraction forces between sugar surfaces in soybean oil as measured by atomic force microscopy (AFM). In general, a surfactant-induced reduction of yield stress, apparent viscosity and sediment volume of the suspensions coincides with a decrease of adhesive interactions between sugar particles in soybean oil. Although the general influence of individual phospholipids and soybean lecithin is comparable, it is concluded from investigations at low C PL that individual phospholipids exhibit a less pronounced impact on the analyzed parameters. Furthermore, at low C PL , binary mixtures of the phospholipids are more efficient than individual phospholipids as regards the reduction of yield stress and sediment volume. While the same tendency was detectable for AFM results, these differences were not statistically verified. Slight differences were also evident when comparing individual phospholipids and their influence on rheology and sedimentation which are, however, not in line with the results of AFM. A general understanding of these interrelations between surfactant composition and possible synergistic or antagonistic effects in mixtures of individual phospholipids contributes to optimizing lecithin composition with respect to functionality.

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The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions

Cited by 35 publications

References 31 publications

Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q₁₀

Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q₁₀

Physical and sensory properties of chocolate made with lecithin of different origin

Influence of Individual Phospholipids on the Physical Properties of Oil‐Based Suspensions

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The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions

Cited by 35 publications

References 31 publications

Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q10

Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q10

Physical and sensory properties of chocolate made with lecithin of different origin

Influence of Individual Phospholipids on the Physical Properties of Oil‐Based Suspensions

Contact Info

Product

Resources

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Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q₁₀

Microemulsions Based on a Sunflower Lecithin–Tween 20 Blend Have High Capacity for Dissolving Peppermint Oil and Stabilizing Coenzyme Q₁₀