Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives

An oil-in-water (O/W) emulsion, in which the oil phase is semi-solid fat, is easily destabilized when stored below the crystallization temperature of the oil phase. Such destabilization, characterized by loss of fluidity at chilled temperature and oil–water separation after re-heating, is caused by...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2007-03, Vol.55 (1), p.98-106
Hauptverfasser:	Arima, Satoshi, Ueji, Toshiyuki, Ueno, Satoru, Ogawa, Akihiro, Sato, Kiyotaka
Format:	Artikel
Sprache:	eng
Schlagworte:	Coalescence Crystallization Crystallography, X-Ray Emulsions - chemistry Esters - chemistry Fat crystallization Hydrophobic and Hydrophilic Interactions Hydrophobic emulsifiers O/W emulsion Palm-mid-fraction Palmitic Acid - chemistry Particle Size Stability Surface Properties Temperature Water - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!