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Effects of Processing and Composition on the Crystallization and Mechanical Properties of Water‐in‐Oil Emulsions
Author(s) -
Cisneros Estevez A.,
ToroVazquez J. F.,
Hartel R. W.
Publication year - 2013
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/s11746-013-2268-2
Subject(s) - crystallization , texture (cosmology) , materials science , emulsion , rheology , chemical engineering , shear (geology) , dynamic scraped surface heat exchanger , composite material , heat transfer , thermodynamics , heat transfer coefficient , image (mathematics) , physics , critical heat flux , artificial intelligence , computer science , engineering
This research investigated the role of agitation, high‐melting emulsifier and water content on the crystallization process and the texture of water‐in‐oil emulsions produced on a pilot plant scale using a scraped surface heat exchanger (SSHE). Our results indicated that shear affected the hardness of the emulsions as they exited the SSHE, with softer emulsions processed at higher shear; once the emulsions reached equilibrium temperature, no differences in texture due to shear were observed. The added emulsifier delayed the crystallization of emulsions processed in the SSHE with no further effect on the equilibrium solid fat content (SFC) or textural properties of emulsions after 24 h of storage. The texture of the crystallized emulsions at early stages of processing was influenced by the amount of water and water droplet size; the larger the amount of water and the smaller the droplets, the higher the hardness of emulsions. Once the emulsions reached equilibrium temperature, further crystallization took place, and the texture depended only on the SFC.