皮克林乳液
化学工程
乳状液
肺表面活性物质
材料科学
聚结(物理)
油滴
吸附
化学
有机化学
天体生物学
物理
工程类
作者
Xin Hu,Bernard P. Binks,Zhenggang Cui
标识
DOI:10.1016/j.foodhyd.2021.107394
摘要
Water-in-oil (W/O) Pickering emulsions possessing long-term stability are important in the food industry and for other applications. However, the availability of food-grade particles is limited. In this work, the behavior of the nonionic surfactant sucrose stearate C-1801 as a food-grade W/O Pickering emulsion stabilizer is examined. C-1801 dissolved in hexadecane or edible oils like canola oil, soybean oil and olive oil at high temperature forms crystals upon cooling to room temperature. The spherical crystals exhibit Maltese-cross features and are of diameter 1–10 μm. At room temperature, stable W/O Pickering emulsions including high internal phase emulsions can be formed in which C-1801 crystals adsorb at the oil-water interface and excess crystals remain dispersed in the continuous phase preventing water droplets from coalescence and sedimentation respectively. Emulsions are however temperature-sensitive destabilizing upon reaching the melting point of the crystals. The emulsions prepared using edible oil remain stable after three cooling-heating cycles between 5 °C and 30 °C, and water-in-canola oil emulsions also survive three harsh freeze-thaw cycles between −20 °C and 30 °C. A network of aggregated droplets and crystals is formed in emulsions endowing them with high viscosity and long-term stability. This behaviour demonstrates that sucrose ester C-1801 is an excellent food-grade emulsifier for W/O food products.
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