Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives

Colloids and Surfaces B: Biointerfaces

Volumn 55, Issue 1, 2007, Pages 98-106

  Arima, Satoshi ^a   Ueji, Toshiyuki ^a   Ueno, Satoru ^a   Ogawa, Akihiro ^b   Sato, Kiyotaka ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

^b MITSUBISHI CHEMICAL CORPORATION   (Japan)

Author keywords

Coalescence; Fat crystallization; Hydrophobic emulsifiers; O W emulsion; Palm mid fraction; Stability

Indexed keywords

FAT CRYSTALLIZATION; HYDROPHOBIC EMULSIFIERS; O/W EMULSION; PALM-MID-FRACTION;

ADDITIVES; COALESCENCE; CRYSTALLIZATION; EMULSIFICATION; THERMAL EFFECTS;

EMULSIONS;

EMULSIFYING AGENT; ESTER DERIVATIVE; PALM OIL; PALMITIC ACID; SUCROSE OLIGOESTER; UNCLASSIFIED DRUG;

ARTICLE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; FRACTIONATION; HYDROPHILICITY; HYDROPHOBICITY; MEMBRANE; MICROSCOPY; PRIORITY JOURNAL; SYNCHROTRON; TEMPERATURE; X RAY DIFFRACTION;

CRYSTALLIZATION; CRYSTALLOGRAPHY, X-RAY; EMULSIONS; ESTERS; HYDROPHOBICITY; PALMITIC ACID; PARTICLE SIZE; SURFACE PROPERTIES; TEMPERATURE; WATER;

EID: 33846873430     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2006.11.025     Document Type: Article

References (25)

1. Dickinson E. Introduction to Food Colloids (1992), Oxford University Press
2. Boekel V., and Walstra P. Coll. Surf. 3 (1981) 118
3. Vanapalli S.A., Palanuwech J., and Coupland J.N. Coll. Surf. A (2002) 227
4. Brooker B.E. Food Microstruct. 5 (1986) 277
5. Goff H.D. Curr. Opin. Coll. Interface Sci. 7 (2002) 432
6. Goff H.D., Verespej E., and Smith A.K. Intern. Dairy J. 9 (1999) 817
7. Relkin P., and Sourdet S. Food Hydrocolloids 19 (2005) 503
8. Thanasukarn P., Pongsawatmanit R., and McClements D.J. J. Agric. Food Chem. 54 (2006) 3591
9. Thanasukarn P., Pongsawatmanit R., and McClements D.J. Food Hydrocolloids 18 (2004) 1033
10. Palanuwech J., and Coupland J.N. Coll. Surf. A (2003) 251
11. Hodate Y., Ueno S., Yano J., Katsuragi T., Tezuka Y., Tagawa T., Yoshimoto N., and Sato K. Coll. Surf. A 128 (1997) 217
12. Kaneko N., Horie T., Ueno S., Yano J., Katsuragi T., and Sato K. J. Cryst. Growth 197 (1999) 263
13. Aoyama T., Ueno S., and Sato K. J. Jpn. Oil Chem. Soc. 49 (2000) 809
14. Awad T., and Sato K. In: Marangoni A.G., and Narine S.S. (Eds). Physical Properties of Lipids (2002), Marcel Dekker, New York p. 37, (Chapter 2)
15. Awad T., and Sato K. J. Am. Oil Chem. Soc. 78 (2001) 837
16. Katsuragi T., Kaneko N., and Sato K. Coll. Surf. B 20 (2001) 229
17. Awad T., and Sato K. Coll. Surf. B 25 (2002) 45
18. Hamada Y., Kobayashi I., Nakajima M., and Sato K. Cryst. Growth Des. 2 (2002) 579
19. Ueno S., Hamada Y., and Sato K. Cryst. Growth Des. 3 (2003) 935
20. Sakamoto M., Ohba A., Kuriyama J., Maruo K., Ueno S., and Sato K. Coll. Surf. B 37 (2004) 27
21. Timms R.E. Confectionery Fats Handbook (2003), The Oily Press, Bridgwater, England p. 143 (Chapter 5)
22. Sonoda T., Takata Y., Ueno S., and Sato K. J. Am. Oil Chem. Soc. 81 (2004) 365
23. Sonoda T., Takata Y., Ueno S., and Sato K. Cryst. Growth Des. 6 (2005) 306
24. Ueno S., Minato A., Yano J., and Sato K. J. Crystal Growth 198-199 (1999) 1326
25. Kahlweit M. Adv. Coll. Interface Sci. 5 (1975) 1