Effect of Colloidal Interactions on the Rate of Interdroplet Heterogeneous Nucleation in Oil-in-Water Emulsions
Pulsed nuclear magnetic resonance was used to monitor the crystallization of supercooled liquid droplets in 30 wt% n-hexadecane oil-in-water emulsions at 6&deg;C. Crystallization was induced in the liquid droplets when solid droplets of the same material were present. The rate of induced crystallization increased as the concentration of free non-ionic surfactant (polyoxyethylene sorbitan monolaurate) in the aqueous phase increased from 0 to 14 wt%. Differential scanning calorimetry measurements indicated that free surfactant had no effect on crystal nucleation of individual droplets. These results indicate that the surfactant enhances induced crystallization by altering colloidal interactions between droplets. Creaming measurements showed that flocculation was enhanced in emulsions when the free surfactant concentration was increased. We propose that the presence of free surfactant micelles increases the attraction between droplets because of an osmotic effect, and this attraction facilitates the ability of solid crystals from one droplet to induce crystallization in an adjacent liquid droplet.
McClements
DJ
Department of Food Science and Technology, University of California, Davis, California, 95616
Dungan
SR