Long-term stability of crystal-stabilized water-in-oil emulsions

Ghosh, Supratim; Pradhan, Mamata; Patel, Tejas; Haj‐Shafiei, Samira; Rousseau, Dérick

doi:10.1016/j.jcis.2015.08.074

Cited by 38 publications

(30 citation statements)

References 29 publications

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“…The free water content of all margarine samples did not change after 8 weeks of storage at 4 and 25 C (Table 4). At 30 C, the test margarines showed higher free water contents (0.07-0.1%) than CM1 and CM2 (0-0.05%), which was interpreted as an indirect indicator of emulsion breakdown (Ghosh, Pradhan, Patel, Haj-shafiei, & Rousseau, 2015;Haj-shafiei, Ghosh, & Rousseau, 2013). CM1 showed no evidence of free water throughout storage at all three temperatures.…”

Section: Droplet Size and Sfcmentioning

confidence: 85%

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

Podchong

Sonwai

Rousseau

2018

J Americ Oil Chem Soc

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Rice bran oil (RBO) usage in Southeast Asia is increasing. The purpose of this study was to incorporate RBO in margarine as a replacement for common oils such as soybean oil. The physicochemical properties of blends of RBO and fractionated palm stearin (FPS) at eleven different weight ratios (from 0:100 to 100:0) were characterized. Results showed that fat blends with ratios of 10:90, 20:80, and 30:70 RBO:FPS were semisolid at ambient temperature, with solid fat contents and a crystal morphology similar to commercial margarine fats. Blends containing ≤30% RBO were made into margarines and compared against commercial margarine over 8 weeks of storage. The margarine with a 20:80 RBO:FPS fat phase was stable against coalescence and phase separation while demonstrating acceptable spreadability and whippability at ambient temperature. Fat crystals in this blend were in the β 0 polymorph at all time points during storage, which is a desired characteristic in margarine. This study showed that RBO may be effectively used for margarine production. Keywords Margarine Á Blending Á Palm stearin Á Rice bran oil Á Crystallization J Am Oil Chem Soc (2018) 95: 433-445. J Am Oil Chem Soc (2018) 95: 433-445 TAG Profile The TAG composition of the RBO-FPS blends was analyzed using a Waters e2695 high performance liquid 434 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 433-445 435 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 433-445

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Section: Droplet Size and Sfcmentioning

confidence: 85%

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

Podchong

Sonwai

Rousseau

2018

J Americ Oil Chem Soc

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“…It is likely that the rice bran stearin formed a 3‐dimensional fat crystal network within the oil phase that inhibited droplet flocculation and coalescence, thereby resulting in smaller and more uniform water droplets, as has also been suggested by other researchers (Rousseau ; Hodge and Rousseau ; Izquierdo and others ; Frasch‐Melnik and others ; Prichapan and others ; Witayaudom and Klinkesorn ). The cooling rate has previously been reported to impact the nature of the fat crystal network formed, which in turn influences the size and stability of the water droplets present in the W/O emulsion (Garti and others ; Ghosh and others ). In future studies, it would be useful to evaluate the effect of the kinetics of fat crystallization on the properties and stability of W/O emulsions containing rice bran stearin.…”

Section: Resultsmentioning

confidence: 99%

Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Prichapan

McClements

Klinkesorn

2018

Journal of Food Science

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Water-in-oil (W/O) emulsions may be used to encapsulate, protect, and deliver water-soluble bioactive compounds or nutrients into food products. In this study, W/O emulsions stabilized using an oil-soluble surfactant (polyglycerol polyricinoleate, PGPR) and fat crystal network (rice bran stearin) were shown to be useful for encapsulation and delivery of iron into foods. This strategy may be a promising approach to reduce iron deficiency, a major nutritional deficiency for people with inadequate food supplies.

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“…Reduction up to 1.2 microns from 6.7 microns in 45 min stirred sample but beyond this very less reduction in droplet size, due to reaching of turbulence to maximum, beyond which further breakdown is insignificant (Issaka et al, 2010). Finer droplet sized emulsion systems have long term stability (Ghosh et al, 2015). The 60 min stirred sample has finer range of droplet size which is more stable after 14 days of storage as compared to less stirred samples (Figure 2).…”

Section: Droplet Size Distributions In Neem Ew Formulationmentioning

confidence: 97%

Role of high shear mixing in improving stability and bio-efficacy of botanical oil in water formulation for early stage mosquito eradication

Iqbal

Kumar

Saini

et al. 2020

Heliyon

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Neem based formulations conventionally being used as dustable powders, wettable powders, emulsifiable concentrates etc for controlling insects and mosquitoes. These formulations are prepared by mechanical mixing or low shear mixing processes. Among these formulations solvent based EC formulation is more common in use, though it have many drawbacks like phyto-toxicity, flammability, environmental contamination and dermal toxicity. Along with these drawbacks stability of the active ingredient is the most concerned problem, as the active ingredients are unstable in solvent based formulations. Neem oil based oil in water emulsion formulation (EW) formulation may be a safer alternative to EC formulation. In the present study, composition and process technology involved in Neem EW formulations were optimized. Different types of the EW formulation has already been formulated, but no investigations were made to prove the influence of high shear mixing, turbulence flow, time duration on the stability of formulation and its bio-efficacy. The main objective of the study is to determine the effect of turbulence stirring duration on droplet size and emulsion stability. The 60 min turbulence flow mixing at 3600 rpm decreased the particle size from 6.7 to 1.2μm. The prepared formulation stability was further confirmed by different analytical techniques like HPLC and FTIR. The 60 min high shear turbulence stirring enhanced the bio-efficacy in terms of 99 % mortality after 24 h at concentration of 500 ppm of 10 EW.

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Long-term stability of crystal-stabilized water-in-oil emulsions

Cited by 38 publications

References 29 publications

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Role of high shear mixing in improving stability and bio-efficacy of botanical oil in water formulation for early stage mosquito eradication

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