Influence of fat crystallization on the stability of flocculated emulsions.
Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0-0.3 wt %). The emulsions were temperature cycled (40 to -10 to 40 to -10 degrees C) in a differential scanning calorimeter. The emulsified and de-emulsified fat crystallized at different temperatures, and the ratio of the two enthalpies was used to calculate the proportion of de-emulsified fat and hence the extent of breakdown of the emulsion. The n-hexadecane droplets were stable to temperature cycling, whereas the confectionery-coating fat destabilized to a greater or lesser extent. The maximum destabilization of the confectionery-coating fat occurred at those concentrations of xanthan required to induce creaming.
Department of Food Science, 103 Borland Lab, The Pennsylvania State University, University Park 16802, USA.
Siva A
SA
Vanapalli
Jirin
J
Palanuwech
John N
JN
Coupland
D000473:Alkanes / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003460:Crystallization; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D005223:Fats / Q000737:chemistry*; D005427:Flocculation; D011135:Polysaccharides, Bacterial / Q000008:administration & dosage; D013696:Temperature; D013816:Thermodynamics
D000473:Alkanes; D004655:Emulsions; D005223:Fats; D011135:Polysaccharides, Bacterial; C007932:n-hexadecane; C002563:xanthan gum