Differential scanning calorimetry was used to monitor crystallization and melting of 20 wt% n-hexadecane oil-in-water emulsions. The temperature at which droplet crystallization occurred depended on type of emulsifier used to stabilize-the droplets: sodium caseinate, whey protein isolate, Tween 20,40,60 and 80 or sodium dodecvl sulfate. kmulsifiers with hydrocarbon;ails close in structure to n-hexadecane promdted crystallization at higher temperatures, which suggested that emulsifier molecules at the interface acted as nucleation sites for oil. Smaller droplets crystallized at a slower rate than larger droplets. Droplet size and emulsifier type had no appreciable effect on melting behavior of the droplets.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of Food Science|
|State||Published - 1993|
- Droplet size
ASJC Scopus subject areas
- Food Science