Influence of Fat Crystallization on the Stability of Flocculated Emulsions

Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0−0.3 wt %). The emulsions were temperature cycled (40 to −10 to 40 to −10 °C) in a differential scanning calorimeter. The emulsified and de-emulsified fat crystallize...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2002-08, Vol.50 (18), p.5224-5228
Hauptverfasser:	Vanapalli, Siva A, Palanuwech, Jirin, Coupland, John N
Format:	Artikel
Sprache:	eng
Schlagworte:	Alkanes - chemistry Biological and medical sciences Calorimetry, Differential Scanning Chemical Phenomena Chemistry, Physical Crystallization Drug Stability Emulsions - chemistry Fats - chemistry Flocculation Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Polysaccharides, Bacterial - administration & dosage Temperature Thermodynamics
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