Impurity effects on crystallization rates of n-hexadecane in oil-in-water emulsions

Solidification and phase transformation behaviour of food fats — a review

“…Thus, the ultrasonic sound velocity measurements, combined with DSC, electron and optical microscopy, have provided deep insights of the fat crystallisation processes in the O/W emulsions [36][37][38][39][40][41]. Kinetic properties of the fat crystallisation in the O/W emulsions are discussed here, in particular nucleation processes, which are remarkably modified by the addition of highly hydrophobic food emulsifiers as monitored by the ultrasonic velocity measurements [39,40].…”

“…(4) A separate experiment showed [39] that the rates of crystal growth of n-hexadecane were retarded by the addition of P-170.…”

Nucleation in food colloids

“…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.…”

Kinetics of Crystallization in Polydisperse Emulsions

“…Since v 1 and v s are experimentally available (they are the values of v at t ϭ 0 and t ϭ ϱ, respectively), J m is the only free parameter in Eqs. [31] and [32] and can be determined by using these equations for a fit to available v(t) data. More generally, from Eqs.…”

“…For comparison, the dotted curve in Fig. 8 depicts the best fit resulting from the v(t) dependence [31] which corresponds to monodisperse emulsion. Clearly, Eq.…”