ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Droplet diameter and the polydispersity of droplet size tended to decrease with increased proportion of peanut oil. Macromolecular additives affected droplet size. Xanthan gum or sodium carboxymethyl-cellulose (Na-CMC) produced smaller droplets than the controls, but the average diameter was independent of the composition of the dispersed phase. At 50°C the coalescence stability of these emulsions qualitatively correlated with the initial droplet diameter. Xanthan gum and Na-CMC, despite increasing continuous phase viscosity, gave lower stability than controls, primarily the result of flocculation of droplets due to depletion of the highly hydrophilic macromolecule from the intervening region between approaching droplets. At 25°C, stability increased as solid butter oil content of the dispersed phase increased.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04293.x
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