Influence of Flocculation on Optical Properties of Emulsions

Influence of Flocculation on Optical Properties of Emulsions

The influence of droplet flocculation on the optical properties of 1 and 10 wt% oil‐in‐water emulsions with and without dye was investigated. Flocculation was induced by addition of SDS micelles to the aqueous phase of emulsions to increase the depletion attraction between droplets. Droplet floccula...

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Veröffentlicht in:Journal of food science 2001-04, Vol.66 (3), p.464-469
Hauptverfasser: Chantrapornchai, W., Clydesdale, F.M., McClements, D. J.
Format: Artikel
Sprache:eng
Schlagworte:
Beverages
Biological and medical sciences
Chemistry
Color
emulsions
flocculation
Food engineering
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
optical properties
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Zusammenfassung:The influence of droplet flocculation on the optical properties of 1 and 10 wt% oil‐in‐water emulsions with and without dye was investigated. Flocculation was induced by addition of SDS micelles to the aqueous phase of emulsions to increase the depletion attraction between droplets. Droplet flocculation caused the spectral reflectance and L‐value (lightness) of emulsions to decrease, and the magnitude of the a‐ and b‐ values to increase, but the changes were rather small. Similar trends were observed for emulsions with and without dye. Overall, emulsion optical properties were dominated by light scattering from droplets rather than flocs.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2001.tb16130.x