Effect of different crystalline structures on W/O and O/W/O wax emulsion stability

Wax‐based delivery systems: Preparation, characterization, and food applications

“…As a result, low amounts of surfactants may be employed in the formulation as a means of tuning the hydrophobic character of lipid particles and postponing undesirable polymorphic transformations . Different wax particles such as mineral and vegetable waxes (CRW), paraffin, cetyl palmitate, jojoba oil (liquid wax), saturated esters (C38 to C44) of jojoba oil (Florabeads, Floraspheres), Microklear (derivative of CRW), and Aquawax have been investigated for their potential to stabilize W/O emulsions, although relevant works specified for food applications are very limited (Binks & Rocher, 2009;Hodge & Rousseau, 2003;Szumała & Luty, 2016;.…”

“…Different wax particles such as mineral and vegetable waxes (CRW), paraffin, cetyl palmitate, jojoba oil (liquid wax), saturated esters (C38 to C44) of jojoba oil (Florabeads, Floraspheres), Microklear (derivative of CRW), and Aquawax have been investigated for their potential to stabilize W/O emulsions, although relevant works specified for food applications are very limited (Binks & Rocher, 2009; Hodge & Rousseau, 2003; Szumała & Luty, 2016; Zafeiri, Norton, et al., 2017; Zafeiri, Smith, et al., 2017).…”

Introductory Chapter: The Perspective of Emulsion Systems

“…Pickering emulsions are known to spontaneously disperse small droplets of two immiscible liquids stabilized by solid nano-and micro-particles (silica, triacylglycerols, soft polymers, or clay) adsorbed at the interface. Pickering emulsions show excellent properties as to encapsulate any substance, to regulate the emulsion consistency by changing the solid concentration, and to get porous materials and special rheological behavior [37][38][39][40]. Dai et al enhanced the stabilization of Pickering emulsion by using silica nanoparticles (SNP) in dimethyldodecylamine oxide (OA-12) and explained the dynamic behaviors of interface and the hydrophilic-lipophilic balance of particle surfaces [41].…”

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

“…Waxes have also been applied to stabilise water‐in‐oil (w/o) emulsions both in the presence and in the absence of surface‐active emulsifiers . High‐melting wax particles are thought to crystallise and/or adsorb onto the oil–water interface, creating a steric barrier between dispersed water droplets and, thus, preventing the water collisions and subsequent coalescence . Hwang et al utilised the sunflower wax (SW)‐oleogel prepared in soybean oil as the solely continuous fat phase without saturated fats for the production of a 20% w/o margarine.…”

“…15,16 High-melting wax particles are thought to crystallise and/or adsorb onto the oil-water interface, creating a steric barrier between dispersed water droplets and, thus, preventing the water collisions and subsequent coalescence. [17][18][19][20] Hwang et al 10 utilised the sunflower wax (SW)-oleogel prepared in soybean oil as the solely continuous fat phase without saturated fats for the production of a 20% w/o margarine. A similar hardness to that of a commercial margarine could be achieved by using a 10%wt SW-oleogel in the margarine formulation.…”