期刊
FOOD CHEMISTRY
卷 185, 期 -, 页码 254-260出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.080
关键词
Nanoemulsion; Emulsion; Thermoreversibility; Spontaneous emulsification; PIT; Vitamin E
资金
- Cooperative State Research, Extension, Education Service
- United States Department of Agriculture
- Massachusetts Agricultural Experiment Station
- CREES
- NRI
- AFRI [2011-03539, 2013-03795, 2011-67021, 2014-67021]
The influence of temperature scanning and isothermal storage conditions on turbidity, particle size, and thermal reversibility of vitamin E-enriched emulsions produced by spontaneous emulsification was examined. Initially, the mini-emulsions formed were optically transparent and contained small droplets (d approximate to 44 nm). When heated (20-90 degrees C), emulsions exhibited a complex turbidity-temperature profile with a phase inversion temperature (PIT) at approximate to 75-80 degrees C. Temperature scanning rate had a major influence on emulsion thermal reversibility. Slow heating (0.5 degrees C/min) above the PIT followed by quench cooling (approximate to 67 degrees C min(-1)) to 30 degrees C did not appreciably increase turbidity or droplet diameter (d approximate to 50 nm), suggesting these systems were thermo-reversible. However, slow heating to temperatures below the PIT followed by rapid cooling appreciably increased droplet size and turbidity (thermo-irreversible). Cooling rate also affected emulsion thermo-reversibility: the turbidity and droplet size after heating above the PIT decreased with increasing cooling rate. (C) 2015 Elsevier Ltd. All rights reserved.
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