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

Katsuragi, Toshiya; Kaneko, Naoki; Sato, Kiyotaka

doi:10.1016/s0927-7765(00)00175-2

Cited by 59 publications

(51 citation statements)

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“…(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).…”

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“…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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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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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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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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“…As mentioned above, another advantage of emulsion crystallisation for fundamental studies of crystal nucleation is that a great deal of control over the surface can be achieved through the use of a wide variety of surfactants which lower surface energy and may also act as surface heterogeneous nuclei [7][8][9][10][11][12] . It is also worth noting that at constant dispersed phase volume, as the size reduces the surface area increases and that this interfacial region is far from simple, contributing to surface heterogeneous nucleation effects in a number of ways, some of which could be regarded as unexpected.…”

Section: The Study Of Nucleation In Food Colloidsmentioning

confidence: 99%

Nucleation in food colloids

Povey

2016

The Journal of Chemical Physics

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Nucleation in food colloids has been studied in detail using Ultrasound Spectroscopy. Our data shows that classical nucleation theory (CNT) remains a sound basis from which to understand nucleation in food colloids and analogous model systems using n-alkanes. Various interpretations and modifications of CNT are discussed with regard to their relevance to food colloids. Much of the evidence presented is based on ultrasound velocity spectrometry measurements which has many advantages for the study of nucleating systems compared to light scattering and NMR due to its sensitivity at low solid contents and its ability to measure true solid contents in the nucleation and early crystal growth stages. Ultrasound attenuation spectroscopy also responds to critical fluctuations in the induction region. We show however, that a periodic pressure fluctuation such as a quasi-continuous (as opposed to a pulse comprising only a few pressure cycles) ultrasound field can alter the nucleation process, even at very low acoustic intensity. Thus care must be taken when using ultrasound techniques that the measurements do not alter the studied processes. Quasi-continuous ultrasound fields may enhance or suppress nucleation and the criteria to determine such effects are derived. The conclusions of this paper are relevant to colloidal systems in foods, pharmaceuticals, agro-chemicals, cosmetics and personal products.

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“…In addition, DSC is also effective for monitoring fat crystallisation in O/W emulsions (Katsuragi et al, 2001).…”

Section: Fats In Oil-in-water Emulsionsmentioning

confidence: 99%

Physical properties of fats in food

Sato¹,

Ueno²

2014

Fats in Food Technology 2e

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

Cited by 59 publications

References 18 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

Nucleation in food colloids

Physical properties of fats in food

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