Interaction Op Polyvinyl Alcohol With Lecithin at the Air/Water and Oil/Water Interfaces and Its Effect on Emulsion Stability

Sabet, V.M.; Zourab, Sh.M.; Said, W.

doi:10.1080/01932698208943650

Cited by 4 publications

(1 citation statement)

References 5 publications

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“…The swelling effect of the ionic emulsifier on the liquid crystalline phase is reduced at high ionic concentrations in the aqueous phase; 104 swelling is effectively inhibited at 0.3% NaCl in the water phase. Although nonionic emulsifiers apparently do not expand the lamellar phase at the boundary, Sabet et al 105 found that a mixture of poly vinyl alcohol (PVA) with lecithin enhanced the stability of a xylene-in-water emulsion. They found that the adsorbed PVA-lecithin films have very low interfacial viscosity and almost no elasticity.…”

Section: Mixed Emulsifiersmentioning

confidence: 98%

Properties and functions of stabilizing agents in food emulsions

Parker

Krog

1987

C R C Critical Reviews in Food Science and Nutrition

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This review outlines the state of knowledge concerning the basic processes which underlie the behavior of food stabilizers in practical applications. The stability of emulsions is discussed in terms of the forces acting between macroscopic colloidal particles. These forces include the van der Waals force of attraction, which is always present, and the electrostatic, steric, and hydration forces which may stabilize an emulsion since they can be repulsive. The adsorption behavior at the liquid/liquid interface of classes of typical food stabilizers and the influence of the absorbed layer on the droplet-droplet interactions in emulsions are discussed. Finally, the important effects of the surface-active properties of stabilizers on the mechanisms involved in emulsion formation are described.

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Section: Mixed Emulsifiersmentioning

confidence: 98%