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

93 Scopus citations


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
Issue number5
StatePublished - 1993



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

ASJC Scopus subject areas

  • Food Science

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