Long-term stability of crystal-stabilized water-in-oil emulsions

Journal of Colloid and Interface Science
Supratim GhoshDérick Rousseau

Abstract

The impact of cooling rate and mixing on the long-term kinetic stability of wax-stabilized water-in-oil emulsions was investigated. Four cooling/mixing protocols were investigated: cooling from 45°C to either 25°C or 4°C with/without stirring and two cooling rates - slow (1°C/min) and fast (5°C/min). The sedimentation behaviour of the emulsions was significantly affected by cooling protocol. Stirring was critical to the stability of all emulsions, with statically-cooled (no stirring) emulsions suffering from extensive aqueous phase separation. Emulsions stirred while cooling showed sedimentation of a waxy emulsion layer leaving a clear oil layer at the top, with a smaller separation and droplet size distribution at 4°C compared to 25°C, indicating the importance of the amount of crystallized wax on emulsion stability. Light microscopy revealed that crystallized wax appeared both on the droplet surface and in the continuous phase, suggesting that stirring ensured dispersibility of the water droplets during cooling as the wax was crystallizing. Wax crystallization on the droplet surface provided stability against droplet coalescence while continuous phase wax crystals minimized inter-droplet collisions. The key novel aspect of th...Continue Reading

References

Oct 17, 2006·Nature Materials·Bernard P Binks, Ryo Murakami
Feb 10, 2009·Journal of Food Science·D RousseauH Park
Aug 31, 2010·Journal of Colloid and Interface Science·Justyna FrelichowskaYves Chevalier
May 3, 2011·Langmuir : the ACS Journal of Surfaces and Colloids·Supratim GhoshDérick Rousseau
Aug 29, 2012·Journal of Colloid and Interface Science·Mamata Pradhan, Dérick Rousseau
Sep 11, 2013·Journal of Colloid and Interface Science·Samira Haj-shafieiDérick Rousseau

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Citations

Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Qiaomei ZhuLijun Yin
Mar 3, 2021·Food Research International·Thaís Jordânia SilvaAna Paula Badan Ribeiro
Jun 24, 2021·Journal of Food Science·Thais J SilvaAna Paula B Ribeiro

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