The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage
The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage
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DOI：
10.1016/j.foodchem.2019.125219
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发表时间：
2019-12-01
期刊：
影响因子：
8.8
通讯作者：
Liu, Yuanfa
中科院分区：
文献类型：
--
作者：
Liu, Chunhuan;Zheng, Zhaojun;Liu, Yuanfa
虽然储存温度对部分聚结很重要，但在探索冷藏和室温储存之间的部分聚结行为方面，文献很少。在本研究中，比较了在4℃和20℃之间对相应的水包油乳状液的部分聚结行为，以及随后对充气胶体体系的最终性质进行了研究。正如预期的那样，与20℃时的Avrami常数(K)值相比，在4℃时获得的棕榈仁硬脂（PKS85）和PKS85与单硬脂酸甘油（PKS85- gms）的混合物的值分别增加了22倍和14倍。PKS85和PKS85- gms在4℃时表现为针状（n型晶体）和少量层状晶体（l型晶体），在20℃时表现为l型晶体和颗粒状晶体形成的球形。有趣的是，在20℃时，在充气乳剂中观察到一些形状不规则的不稳定气泡，而在4℃时，这些乳剂表现出许多圆形均匀的气泡，表面有光泽。这是由于在4℃下有足够的坚硬的针状晶体，促进脂肪球通过液体脂肪桥聚结，进一步形成刚性的晶体网络并捕获气泡。因此，我们的研究结果深入了解了乳液中的部分聚结行为，为泡沫结构产品的生产工艺设计和优化提供了理论支持。
Although storage temperature is important for partial coalescence, the literature is scant on exploring the partial coalescence behavior between refrigerated and room temperature storage. In this study, comparison of the partial coalescence behavior between 4 and 20 degrees C was investigated towards corresponding oil-in-water emulsions, and subsequently towards the ultimate properties of the aerated colloidal system. As expected, compared to the value of Avrami constant (K) at 20 degrees C, the value of palm kernel stearin (PKS85) and mixtures of PKS85 and glycerol monostearate (PKS85-GMS) obtained at 4 degrees C increased by 22 and 14 times, respectively. PKS85 and PKS85-GMS displayed the needlelike appearance (N-type crystal) with a little layer crystal (L-type crystal) at 4 degrees C and spherical shape formed by L-type crystal along with granular crystal at 20 degrees C. Interestingly, several unstable air bubbles with irregularly-shape were observed in the aerated emulsions at 20 degrees C, while these emulsions at 4 degrees C displayed numerous rounded and uniform air bubbles with glossy surface. This was attributed to the sufficient stiff needle crystals at 4 degrees C, facilitating the coalescence of fat globules via liquid fat bridges, further forming a rigid crystal-based network and trapping the air bubbles. Therefore, our findings gained an insight into the partial coalescence behavior in emulsion, providing theoretical support for designing and optimizing the production process of foam structure products.