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FILM OBSERVATIONS AT AN OIL‐WATER INTERFACE
Author(s) -
ACTON J. C.,
SAFFLE R. L.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02756.x
Subject(s) - sodium caseinate , salt (chemistry) , gum acacia , sodium , chemistry , salt water , acacia , sodium salt , food science , sodium alginate , chemical engineering , chromatography , materials science , botany , organic chemistry , environmental science , inorganic chemistry , biology , environmental engineering , engineering
An experimental technique was utilized which allows the observation and photographic recording of film formation at an oil‐water interface. Salt soluble protein of cow meat and beef hearts, sodium caseinate and gum acacia showed extensive interfacial film development. No films were observed from solutions of soy sodium proteinate or propylene glycol alginate.