Phase separation in a sheared gelatin/maltodextrin mixture studied by small-angle light scattering.
The influence of shear on the structure of a gelatin/maltodextrin mixture was investigated using small-angle light scattering both during phase separation and after phase separation was allowed to occur quiescently. In all cases, phase separation occurred via spinodal decomposition to form a droplet morphology, and a characteristic length scale was formed in the structure that was prevalent during shear, as well as in quiescent conditions. Below the critical shear rate for droplet breakup, shear accelerated the coarsening rate of the droplets. A transient regime of rapid hydrodynamic coarsening was present when shear was initiated after phase separation and at late times in all cases once the droplets attained a certain size. At the critical shear rate for droplet breakup (1 s(-1)), the rapid repetition of breakup and coarsening was postulated to occur, which enabled a microstructure consisting of elongated droplets with a narrow size distribution to form. When the shear rate enabled droplets to extend to such an extent that a percolated structure could form (10 s(-1)), then the structure was relatively stable and changed very slowly over time. At very high shear rates (100 s(-1)), droplet breakup was suppressed and a highly fibrillar morphology formed that was stable only while the system was under shear. Cessation of shear at high rates led to fiber breakup and the formation of many small droplets. For a given shear rate, the final microstructure appeared to be independent of the time that shear was started when the structure consisted of discrete droplets or fibers. When a percolated structure could form, however, the shear history appeared to be important.
Butler
Michael F
MF
Unilever Research and Development, Colworth House, Sharnbrook, Bedfordshire MK44 1LQ, UK. Michael.Butler@Unilever.com
D005780:Gelatin / Q000737:chemistry*; D008027:Light; D018613:Microscopy, Confocal; D011134:Polysaccharides / Q000737:chemistry*; D012542:Scattering, Radiation; D013696:Temperature
D011134:Polysaccharides; C008315:maltodextrin; D005780:Gelatin