Droplet size and emulsifier type affect crystallization and melting of hydrocarbon-in-water emulsions

D. J. McClements, S. R. Dungan, J. B. German, C. Simoneau, J. E. Kinsella

Research output: Contribution to journalArticle

91 Citations (Scopus)

Abstract

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 languageEnglish (US)
Pages (from-to)1148-1151
Number of pages4
JournalJournal of Food Science
Volume58
Issue number5
DOIs
StatePublished - 1993

Fingerprint

droplet size
emulsifiers
Hydrocarbons
crystallization
Crystallization
Emulsions
melting
Freezing
droplets
emulsions
hydrocarbons
Polysorbates
Water
Oils
hexadecane
Temperature
water
Differential Scanning Calorimetry
Caseins
sodium sulfate

Keywords

  • Crystallization
  • Droplet size
  • Emulsions
  • Fats
  • Melting
  • Oil-in-water
  • Surfactant

ASJC Scopus subject areas

  • Food Science

Cite this

Droplet size and emulsifier type affect crystallization and melting of hydrocarbon-in-water emulsions. / McClements, D. J.; Dungan, S. R.; German, J. B.; Simoneau, C.; Kinsella, J. E.

In: Journal of Food Science, Vol. 58, No. 5, 1993, p. 1148-1151.

Research output: Contribution to journalArticle

McClements, D. J. ; Dungan, S. R. ; German, J. B. ; Simoneau, C. ; Kinsella, J. E. / Droplet size and emulsifier type affect crystallization and melting of hydrocarbon-in-water emulsions. In: Journal of Food Science. 1993 ; Vol. 58, No. 5. pp. 1148-1151.
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AU - Kinsella, J. E.

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