کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
598711 1454098 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of aqueous composition on the freeze-thaw stability of emulsions
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Effect of aqueous composition on the freeze-thaw stability of emulsions
چکیده انگلیسی

The freeze-thaw induced coalescence of sodium caseinate stabilized n-hexadecane emulsions was investigated as a function of added protein (0–2 wt.%), fat (0–40 wt.%) and aqueous sugar (0–2 wt.% sucrose, maltose, glucose, corn syrup solids) contents. For all variables there was a critical dependence on aqueous phase composition. Emulsions were stable to small decreases in aqueous protein or sugar content to a critical point below which the extent of destabilization increased linearly. We hypothesize the stability of frozen emulsions depends on the mechanical capacity of the lamellae separating them to resist the pressure of the growing ice phase. Sugar serves to reduce the amount of ice (as measured by differential scanning calorimetry) and hence the pressure, while aqueous protein reinforces the lamellae.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Colloids and Surfaces A: Physicochemical and Engineering Aspects - Volume 272, Issues 1–2, 5 January 2006, Pages 82–88
نویسندگان
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