Characterization of a double emulsion system (oil-in-water-in-oil emulsion) with low solid fats: Microstructure

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 1, 2003, Pages 25-31

  Jahaniaval, Firouz ^a   Kakuda, Yukio ^a   Abraham, Varghese ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b Caravelle Foods   (Canada)

Author keywords

Double emulsion; Microstructure; O W emulsion; O W O emulsion; Palm cotton stearin; Supercooling

Indexed keywords

CRYSTAL GROWTH; MICROSTRUCTURE; MIXING; OILS AND FATS; PHASE TRANSITIONS; SCANNING ELECTRON MICROSCOPY; SUPERCOOLING; TRANSMISSION ELECTRON MICROSCOPY; VISCOSITY;

CANOLA OIL; CONFOCAL SCANNING LASER MICROSCOPY; DOUBLE EMULSION SYSTEM; LOW SOLID FATS; OIL IN WATER IN OIL EMULSION; PALM-COTTON STEARIN; PLASTIC FATS; SHEAR RATES; SODIUM CASEINATE;

EMULSIONS;

BRASSICA NAPUS VAR. NAPUS; GOSSYPIUM HIRSUTUM; SINAPIS ARVENSIS;

EID: 0037284230     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0645-9     Document Type: Article

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