Fat crystals and water-in-oil emulsion stability |
| |
Authors: | Supratim Ghosh Dérick Rousseau |
| |
Institution: | aDepartment of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada M5B 2K3 |
| |
Abstract: | Products such as cosmetics, pharmaceuticals, and crude oil often exist as water-in-oil (W/O) emulsions during their processing or in final form. In many cases, their dispersed aqueous phase is encased in a crystal network and/or by interfacially-adsorbed (‘Pickering’) particles paraffins, triacylglycerols, polymers, etc.] that promote emulsion kinetic stability by hindering droplet–droplet contact, coalescence and macroscopic phase separation. In processed foods, important questions remain regarding whether a continuous phase fat crystal network or Pickering crystal provides better stabilization. This review explores the following factors related to crystal-stabilized W/O emulsions: i) the key properties dictating fat crystal spatial distribution (at the interface or in the continuous phase); ii) how temperature and freeze–thaw emulsion destabilization are intimately linked with fat crystal spatial distribution, and; iii) why oil-soluble surfactant interactions with the continuous oil phase influence fat crystal wettability and emulsifier efficacy. It is shown that these parameters strongly govern W/O emulsion formation and stability. |
| |
Keywords: | Water-in-oil emulsion Pickering stabilization Fat crystal network Freeze&ndash thaw stability Coalescence Sedimentation Microstructure |
本文献已被 ScienceDirect 等数据库收录! |
|