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Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon‐in‐Water Emulsions
Author(s) -
McCLEMENTS D.J.,
DUNGAN S.R.,
GERMAN J.B.,
SIMONEAU C.,
KINSELLA J.E.
Publication year - 1993
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.1365-2621.1993.tb06135.x
Subject(s) - crystallization , hexadecane , differential scanning calorimetry , nucleation , chemical engineering , hydrocarbon , sodium dodecyl sulfate , chemistry , sodium , chromatography , organic chemistry , thermodynamics , physics , engineering
Differential scanning calorimetry was used to monitor crystallization and melting of 20 wt% n‐hexadecane oil‐in‐water emulsions. The temperature at which droplet crystallization occurred depended on type of emulsifier used to stabilize the droplets: sodium caseinate, whey protein isolate, Tween 20. 40. 60 and 80 or sodium dodecyl sulfate. Emulsifiers with hydrocarbon; ails close in structure to n‐hexadecane promdted crystallization at higher temperatures, which suggested that emulsifier molecules at the interface acted as nucleation sites for oil. Smaller droplets crystallized at a slower rate than larger droplets. Droplet size and emulsifier type had no appreciable effect on melting behavior of the droplets.