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Dispersed phase destabilization in table spreads
Author(s) -
Rousseau D.,
Zilnik L.,
Khan R.,
Hodge S.
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0803-0
Subject(s) - coalescence (physics) , steric effects , chemistry , drop (telecommunication) , crystallography , phase (matter) , chromatography , food science , stereochemistry , organic chemistry , physics , astrobiology , computer science , telecommunications
Abstract Commercially available butter, regular‐fat margarine, and a fat‐reduced margarine (38% fat w/w) were stored between 10 and 35°C for up to 4 d to elaborate on the relationship between droplet size and solid fat content (SFC) that exists in these spreads. At 10°C, the mean volume‐weighted droplet size for butter was 4.22±0.40 μm followed by margarine (6.22±0.10 μm) and fat‐reduced margarine (12.62±0.28 μm). At higher temperatures, as a result of decreasing SFC, the mean droplet size increased as did the droplet size distribution, leading to eventual coalescence and destabilization in all spreads. In butter, the critical SFC was ∼9%, whereas in margarine notable coalescence occurred at ∼5% SFC. The fat‐reduced margarine destabilized at lower temperatures than the other spreads (∼20°C vs. ∼30°C), at an SFC of ∼6.5%. In these spreads, two different mechanisms influenced dispersed phase stability: (i) steric stabilization against coalescence via fat crystals located at the droplet interface, known as Pickering stabilization, and (ii) stabilization against droplet sedimentation (and droplet encounters) due to the presence of the fat crystal network.