期刊
APPLIED SCIENCES-BASEL
卷 10, 期 16, 页码 -出版社
MDPI
DOI: 10.3390/app10165588
关键词
emulsifier structure; ester gum; hydrophilic group size; orange oil emulsions; Ostwald ripening
类别
资金
- SeoulTech (Seoul National University of Science and Technology) [2019-0368]
The effect of ester gum, a widely used weighting agent, on Ostwald ripening in model beverage emulsions formulated using different food-grade surfactants was examined. A microfluidizer was used to prepare 5% orange oil-in-water emulsions stabilized by a series of ethylene glycol alkyl ether surfactants. Emulsions prepared using only orange oil exhibited an appreciable increase in droplet size during a 14-day storage, independent of surfactant type or concentration. Incorporation of ester gum into the oil phase of the emulsions effectively inhibited droplet growth at concentrations >= 20%. The inhibition of droplet growth by ester gum depended on the surfactant type (hydrophilic group size) and concentration. Overall, ester gum stabilized the emulsions by acting as an Ostwald ripening inhibitor, as well as a weighting agent.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据