DSC Study of Effects of Addition of Sucrose Fatty Acid Esters on Oil Phase Crystallization of Oil in Water Emulsion

Katsuragi, Toshiya; Kaneko, Naoki; Sato, Kiyotaka

doi:10.5650/jos1996.49.255

Cited by 7 publications

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“…It was also (1) that an adsorbed layer of emulsifier molecules accelerates the nucleation process. In the case of the crystallization of n-hexadecane (11)(12)(13)(14)(15), additives were reported to cause surface heterogeneous nucleation. It was also reported that the existence of reverse micelles in the oil phase enhanced the crystallization of n-hexadecane at higher temperatures when SOE were added at higher concentrations (15).…”

Section: Resultsmentioning

confidence: 99%

“…In summary, the effects of the addition of hydrophobic emulsifiers on the nucleation process of fat in O/W emulsions have been considered within the framework of heterogeneous nucleation (5,(11)(12)(13)(14)(15). Because nucleation occurs through the catalytic action of the additives that are added in a crystallizing medium, nucleation of an emulsion may be homogeneous rather than heterogeneous in nature when no additives are present in the oil phase (21,22).…”

Section: Resultsmentioning

confidence: 99%

“…(6)(7)(8)(9)(10). We have recently studied the fundamental mechanisms of fat crystallization accelerated by hydrophobic additives placed in the oil phase using n-hexadecane as a model system (11)(12)(13)(14)(15). It was obvious that the addition of highly hydrophobic emulsifiers having high melting points accelerates the crystallization of n-hexadecane in O/W emulsions, as evidenced by the increase of the crystallization temperature (T c ) from 3°C without additives to 13°C with sucrose oligoesters (11,12) and to 8°C with polyglycerine esters (13).…”

mentioning

confidence: 99%

“…We have recently studied the fundamental mechanisms of fat crystallization accelerated by hydrophobic additives placed in the oil phase using n-hexadecane as a model system (11)(12)(13)(14)(15). It was obvious that the addition of highly hydrophobic emulsifiers having high melting points accelerates the crystallization of n-hexadecane in O/W emulsions, as evidenced by the increase of the crystallization temperature (T c ) from 3°C without additives to 13°C with sucrose oligoesters (11,12) and to 8°C with polyglycerine esters (13). The mechanisms of acceleration of nucleation, which did not occur in the bulk state, were interpreted by taking into account heterogeneous nucleation of n-hexadecane, which was induced by a template formed by the addition of the hydrophobic emulsifiers into n-hexadecane (15).…”

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Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil‐in‐water emulsion

Awad¹,

Sato²

2001

J Americ Oil Chem Soc

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Ultrasonic velocity measurements and X-ray diffraction were employed to monitor the crystallization behavior of palm mid fraction (PMF) in oil-in-water emulsions (20 vol%). Three hydrophobic emulsifiers-sucrose oligoesters (SOE) containing palmitic acid (P-170) and stearic acid (S-170) moieties and a polyglycerine ester (DAS-750) containing a stearic acid moiety-were added to PMF in an attempt to increase the rate and extent of crystallization of PMF, which are otherwise suppressed owing to emulsification of the oil phase into many droplets. The results revealed that the hydrophobic emulsifiers accelerate the nucleation of PMF in the emulsion system, while retarding the rate of crystal growth. As a result, the crystallization temperature (T c ) of PMF increased with increasing concentrations of the hydrophobic emulsifiers. The effects of the three additives were different; in particular the addition of DAS-750 remarkably enhanced crystallization at low concentrations. By adding the emulsifiers at higher concentrations, the polymorphic behavior of PMF crystallization was also modified to different degrees, depending on the type of emulsifier. With addition of SOE, PMF crystallized predominantly in the β′ form; with addition of DAS-750, the extent of β′ nucleation was reduced by comparison with that observed with SOE. The results were explained in terms of adsorption of the hydrophobic emulsifier additives at the oil-water interface, which provides a template for acceleration of surface heterogeneous nucleation of PMF in the emulsion system.Paper no. J9846 in JAOCS 78, 837-842 (August 2001).

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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confidence: 99%

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Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil‐in‐water emulsion

Awad¹,

Sato²

2001

J Americ Oil Chem Soc

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“…In our previous papers, we have reported the effects of addition of sucrose oligoesters (SOEs) on the crystalliza-tion rates of n-hexadecane (HD) in oil/water emulsions [11][12][13][14]. These results showed that the SOEs accelerated the nucleation of HD, whereas the crystal growth was retarded.…”

Section: Introductionmentioning

confidence: 99%

Effects of addition of diacylglycerols on fat crystallization in oil-in-water emulsion

Awad

Hamada

Sato

2001

Eur. J. Lipid Sci. Technol.

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The effects of addition of diacylglycerols (DAGs) on the crystallization behavior of n‐hexadecane dispersed in oil‐in‐water emulsion (oil 20% and water 80%, v/v) were studied by differential scanning calorimetry (DSC) and ultrasonic velocity measurement. In an attempt to modify the crystallization rate of n‐hexadecane, five DAGs having the fatty acid moieties of behenic (DAB), stearic (DAS), palmitic (DAP), lauric (DAL) and oleic acid (DAO) were added to n‐hexadecane, which was mixed with water and Tween 20 for emulsification. The DSC study showed that the addition of DAB, DAS or DAP (1.0 wt‐% with respect to n‐hexadecane) increased the crystallization temperature (Tc) of a n‐hexadecane/water emulsion from 3 °C (without DAG) to 8 °C, whereas the addition of DAL and DAO showed no effect. The ultrasonic velocity measurement also revealed that the addition of DAGs resulted in increasing the Tc of n‐hexadecane in O/W emulsion. These effects were discussed by taking into account the formation of molecular aggregates at the interface due to the addition of DAGs, which act as a template for crystallization of n‐hexadecane. The template‐assisted crystallization depends on the structure of the fatty acid chains present in the DAG: the longer the fatty acid moiety of DAG , the more is the crystallization of n‐hexadecane in O/W emulsion accelerated.

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Effects of addition of hydrophobic sucrose fatty acid oligoesters on crystallization rates of n-hexadecane in oil-in-water emulsions

Katsuragi

Kaneko

Sato

2001

Colloids and Surfaces B: Biointerfaces

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DSC Study of Effects of Addition of Sucrose Fatty Acid Esters on Oil Phase Crystallization of Oil in Water Emulsion

Cited by 7 publications

References 0 publications

Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil‐in‐water emulsion

Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil‐in‐water emulsion

Effects of addition of diacylglycerols on fat crystallization in oil-in-water emulsion

Effects of addition of hydrophobic sucrose fatty acid oligoesters on crystallization rates of n-hexadecane in oil-in-water emulsions

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