Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 1023-1028

  Lim, Sang Soo ^a   Baik, Moo Yeol ^a   Decker, Eric Andrew ^b   Henson, Lulu ^c   Michael Popplewell, L ^c   McClements, David Julian ^b   Choi, Seung Jun ^b  

^a Kyung Hee University   (South Korea)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c INTERNATIONAL FLAVORS AND FRAGRANCES INC   (United States)

Author keywords

Emulsion stability; Emulsions; Ester gum; Modified starch; Orange oil; Ostwald ripening

Indexed keywords

CORN OIL; DROPLET DIAMETERS; DROPLET GROWTH; EFFECT OF IONIC STRENGTH; EMULSION STABILITY; ENTROPY OF MIXING; HIGH PRESSURE HOMOGENIZATION; MODIFIED STARCHES; OIL PHASE; OIL-IN-WATER EMULSIONS; ORANGE OIL; RIPENING INHIBITOR; WEIGHTING AGENT;

EMULSIFICATION; EMULSIONS; ESTERIFICATION; IONIC STRENGTH; OSTWALD RIPENING; SODIUM CHLORIDE; STARCH; VEGETABLE OILS;

ESTERS;

ESTER GUM; FLAVORING AGENT; ORANGE OIL; STARCH; UNCLASSIFIED DRUG; WATER;

ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); EMULSION; ENTROPY; IONIC STRENGTH; PARTICLE SIZE; THERMOSTABILITY;

ZEA MAYS;

EID: 79958074029     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.008     Document Type: Article

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