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Relkin, Perla; Sourdet, Stéphanie; Fosseux, Pierre-Yves

doi:10.1023/a:1022282720983

Cited by 38 publications

(10 citation statements)

References 13 publications

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“…Measurement of protein partition between droplet interface and solution can be achieved by (ultra) centrifugation and allowed the indirect determination of interfacial coverage. 31,33 In this respect, it has been already remarked in previous experiences using synchrotron X-ray diffraction at very small angles that there is a linear relationship between emulsifier concentration and the scattering of casein micelles displaced from the globule interface. 33,37 However, all emulsifiers are not equivalent in covering interface, and their respective effects are not identical; hence their actual effects are not yet completely understood.…”

Section: Resultsmentioning

confidence: 86%

Fat Crystallization in Emulsion: Influence of Emulsifier Concentration on Triacylglycerol Crystal Growth and Polymorphism

Kalnin

Schafer

Amenitsch

et al. 2004

Crystal Growth & Design

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Crystallization of triacylglycerols (TAGs) is studied in emulsion by time-resolved synchrotron X-ray diffraction as a function of temperature (XRDT) coupled with DSC on a single sample consisting of an emulsion of palm oil dispersed in water. This oil-in-water emulsion (20% palm oil), stabilized by food grade sodium caseinate and by propylene glycol monostearate (PGMS), a food emulsifier, is used as a model for the study of the influence of emulsifiers on both TAG polymorphism and nucleation. Thermal and structural evolutions of this TAG mixture are monitored by a XRDT/DSC technique within the droplets during its crystallization and subsequent melting. In the specific conditions used and thanks to the high flux of synchrotron light, we demonstrate that both crystallization and polymorphism of a fat mixture are influenced by the presence of PGMS. The technique is sensitive enough to detect variations induced by the presence of emulsifier amounts ranging between 0 and 0.2%. Despite the low amount added, the presence of PGMS induces large changes in the crystallization temperature (about 2°C) and energy (about 20%) as well as in structural evolutions, which were interpreted as a direct interference on specific TAG crystallization. Polarized light microscopy as a function of temperature and SAXS of oil-water-emulsifier mixture confirmed that the crystallization of emulsifier in the oil compartment is responsible for the changes of polymorphism and phase transitions observed via an indirect process. PGMS solubilized in sunflower oil with excess water shows self-organization in the oil phase with a lamellar period of 52.7 Å below 19°C.

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Section: Resultsmentioning

confidence: 86%

Fat Crystallization in Emulsion: Influence of Emulsifier Concentration on Triacylglycerol Crystal Growth and Polymorphism

Kalnin

Schafer

Amenitsch

et al. 2004

Crystal Growth & Design

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“…Next to the effect on the membrane composition, also differences in crystallisation behaviour between the casein containing and the 100% whey stabilised emulsions, were observed by Relkin et al [53,56]. The latter can also potentially explain some changes in partial coalescence rate (as discussed in Section 4.1.2).…”

Section: Proteinsmentioning

confidence: 78%

“…For hydrogenated palm kernel oil (9%) emulsions stabilised by a mixture of caseins and WP, Sourdet et al [55] and Relkin et al [53,56] concluded the preferential adsorption of casein micelles over WP and thereby a higher surface load and stability against partial coalescence of the casein containing emulsions over the 100% whey stabilised emulsions. Next to the effect on the membrane composition, also differences in crystallisation behaviour between the casein containing and the 100% whey stabilised emulsions, were observed by Relkin et al [53,56].…”

Section: Proteinsmentioning

confidence: 99%

Factors governing partial coalescence in oil-in-water emulsions

Fredrick

Walstra

Dewettinck

2010

Advances in Colloid and Interface Science

298

213

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“…Thermoanalytical examinations have increasing role in structural investigation of different pharmaceutical substances and dosage forms, including multiple emulsions [2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Structural analysis of w/o/w multiple emulsions by means of DSC

Kovács

Csóka

Kónya

et al. 2005

J Therm Anal Calorim

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The properties of the inner and the external aqueous phases, were studied in w/o/w multiple emulsions with light microscopic image analysis and differential scanning calorimetry (DSC).The importance of multiple emulsions lies in the presence of these aqueous phases, making them available for sustained, controlled drug delivery systems. Differentiation of these two aqueous phases, studying the effect of manufacturing technology on droplet structure, quantitative determination of phase volumes and any changes occurring during storage are essential when planning w/o/w emulsions. The present study uses microscopic observations combined with DSC measurements in order to identify the formed structure, at developmental stage in case of different components, preparation methods, and stirring rates. These tools are beneficial during manufacturing as in process controls, or to ensure product quality.

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Untitled

Cited by 38 publications

References 13 publications

Fat Crystallization in Emulsion: Influence of Emulsifier Concentration on Triacylglycerol Crystal Growth and Polymorphism

Fat Crystallization in Emulsion: Influence of Emulsifier Concentration on Triacylglycerol Crystal Growth and Polymorphism

Factors governing partial coalescence in oil-in-water emulsions

Structural analysis of w/o/w multiple emulsions by means of DSC

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