Competitive adsorption in O/W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers

Food Hydrocolloids

Volumn 13, Issue 2, 1999, Pages 139-144

  Garti, N ^a   Aserin, A ^a   Slavin, Y ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Polysaccharide gum; Portulaca oleracea; Tween

Indexed keywords

ADSORPTION; BINARY MIXTURES; EMULSIONS; PHASE INTERFACES;

COMPETITIVE ADSORPTION; LOW MOLECULAR WEIGHT; NONIONIC EMULSIFIERS; O/W EMULSIONS; OIL-IN-WATER; POLYSACCHARIDE GUM; PORTULACA OLERACEA; TWEEN; WATER EMULSION; WATERSOLUBLE;

EMULSIFICATION;

PORTULACA OLERACEA;

EID: 0040437972     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00081-2     Document Type: Article

References (20)

1. Amin E.S. Isolation of Portulaca oleracea (regla) mucilage and identification of its structure. Carbohydrate Research. 56:1977;123-128.
2. Bergenstahl, B. (1994). Topics in food emulsions. Ph.D. thesis, Institute for Surface Chemistry, Stockholm, Sweden.
3. Chen, J., Evison, J., & Dickinson, E. (1995). Surfactant-protein competitive adsorption and electrophoretic mobility of oil-in-water emulsions. In E. Dickinson & D. Lorient (Eds.), Food macromolecules and colloids (pp. 256-260). Cambridge: The Royal Society of Chemistry.
4. Darling, D.F., & Birkett, R.J. (1987). Food colloids in practice. In E. Dickinson (Ed.), Food emulsions and foams (pp. 1-29). London: Royal Society of Chemistry.
5. Dea I.C.M., Madden J.K. Acetylated pectic polysaccharides of sugar beet. Food Hydrocolloids. 1:1986;71-88.
6. Garti N., Reichman D. Hydrocolloids as food emulsifiers and stabilizers. Food Structure. 12:1993;411-426.
7. Garti N., Madar Z., Aserin A., Sternheim B. Fenugreek galactomannans as food emulsifiers. Food Science & Technology. 30:1997;305-311.
8. Garti, N., Slavin, Y., & Aserin, A. (1998). Surface and emulsification properties of a new gum extracted from Portulaca oleracea L. Food Hydrocolloids (in press).
9. Glicksman, M. (1969). Gum technology in the food industry. New York: Academic Press.
10. Goddard, E.D., & Ananthapadmanabhan, K.P. (1993). Interactions of surfactants with polymers and proteins. Boca Raton, Florida: CRC Press.
11. O'Brian R.W., White L.R. Electrophoretic mobility of a spherical colloidal particle. Journal of Chemical Society Faraday Transactions II. 74:1978;1607-1626.
12. Polyak E.A., Nudel G.A. Determination of synthetic nonionic surfactants in solutions of complex composition. Zh. Anal. Khim. 36:1981;1155-1159.
13. Reichman, D. (1992). Characterization of hydrocolloid surface activity and interactions with monomeric emulsifiers at the interface. Ph.D. thesis, Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem, Jerusalem, Israel.
14. Reichman, D., & Garti, N. (1990). Interaction of galactomannans with ethoxylated sorbitan esters - surface tension and viscosity effects. In G.O. Phillips, P.A. Williams, & D.J. Wedlock (Eds.), Gums and stabilisers for the food industry (vol. 5, pp. 441-446). Oxford: IRL Press.
15. Saito S. Solubilization properties of non-ionic surfactant-polymeric acid complexes. Coll. Polym. Sci. 257:1979;266-272.
16. Slavin, Y. (1997). Surface activity and emulsion capability of Portulaca oleracea hydrocolloid. M.Sc. Thesis, Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem, Jerusalem, Israel.
17. Sternheim, B. (1993). Galactomannans from fenugreek as food emulsifiers. M.Sc. Thesis, Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem, Jerusalem, Israel.
18. Takigami, S., Williams, P.A., & Phillips, G.O. (1992). Interfacial properties of xanthan gum. In G.O. Phillips, P.A. Williams, & D.J. Wedlock (Eds.), Gums and stabilisers for the food industry (vol. 6, pp. 371-377). Oxford: IRL Press.
19. Wenzel G.E., Fontana J.D., Correa J.B.C. The viscous mucilage from the weed Portulaca oleracea. Applied Biochemistry and Biotechnology. 24/25:1990;341-353.
20. Whistler, R.L. (1973). Industrial gums (2nd ed.). New York: Academic Press.