Solubilization of oil molecules in surfactant micelles can have pronounced effects on the physicochemical properties of oil-in-water emulsions, e.g., reaction rates, distribution of nonpolar ingredients, emulsion stability and controlled flavor release. Static light-scattering was used to compare the solubilization kinetics of corn oil droplets with those of n-hexadecane droplets (φ = 0.02 wt%, d32 = 0.3 μm) in a micellar surfactant solution (2 wt% Tween 20). The n-hexadecane droplets were completely solubilized by the micelles within 5 days, but no change was observed in the corn oil emulsion. Possible reasons for the observed differences in solubilization kinetics were related to the molecular geometry and size of the oil molecules.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of Food Science|
|State||Published - Jan 1 1996|
All Science Journal Classification (ASJC) codes
- Food Science