Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils

: Beverage emulsions containing flavor oils that have a relatively high water‐solubility are unstable to droplet growth due to Ostwald ripening. The aim of this study was to improve the stability of model beverage emulsions to this kind of droplet growth by incorporating poorly water‐soluble trigly...

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Veröffentlicht in:	Journal of food science 2012-01, Vol.77 (1), p.C33-C38
Hauptverfasser:	Julian McClements, David, Henson, Lulu, Popplewell, L. Michael, Decker, Eric Andrew, Jun Choi, Seung
Format:	Artikel
Sprache:	eng
Schlagworte:	Beverages Beverages - analysis Biological and medical sciences Chemical Phenomena Corn oil Corn Oil - chemistry Density Droplets Emulsifying Agents - chemistry emulsion stability Emulsions Fat industries Flavoring Agents - chemistry Food industries Food science Fundamental and applied biological sciences. Psychology Homogenizing Hydrophobic and Hydrophilic Interactions Lipids modified starch Oils & fats orange oil Osmolar Concentration Ostwald ripening Particle Size Plant Oils - chemistry Pressure Solubility Starch - chemistry Starch and starchy product industries Succinates - chemistry Time Factors Triglycerides Triglycerides - chemistry Viscosity Water - chemistry
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