Influence of fat crystallization on the stability of flocculated emulsions

Siva A. Vanapalli, Jirin Palanuwech, John N. Coupland

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Abstract

Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0-0,3 wt %). The emulsions were temperature cycled (40 to -10 to 40 to -10°C) in a differential scanning calorimeter. The emulsified and de-emulsified fat crystallized at different temperatures, and the ratio of the two enthalpies was used to calculate the proportion of de-emulsified fat and hence the extent of breakdown of the emulsion. The n-hexadecane droplets were stable to temperature cycling, whereas the confectionery-coating fat destabilized to a greater or lesser extent. The maximum destabilization of the confectionery-coating fat occurred at those concentrations of xanthan required to induce creaming.

Original languageEnglish (US)
Pages (from-to)5224-5228
Number of pages5
JournalJournal of agricultural and food chemistry
Volume50
Issue number18
DOIs
StatePublished - Aug 28 2002

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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