Density and microviscosity studies of palm oil/water emulsions.
Electron paramagnetic resonance (EPR) and densitometry were used to measure the temperature- and rate-dependent formation of fat crystals in emulsion droplets in hardened palm kernel oil in water emulsions. The solid fat content in emulsions can be critical for the functionality of the emulsions in a wide variety of applications. Therefore, new and accessible methods are needed to monitor solid fat content in order to control the functional properties of these emulsions. EPR measurements showed that the microviscosity within the oil droplets could be measured as a function of temperature and that the storage temperature below the main fat melting point is crucial for an increase in the microviscosity, due to fat solidification. The microviscosity of the oil droplets could be an important parameter for defining functional performance (e.g., rheology and partial coalescence). Density measurements provided a simple and accurate method for monitoring changes in phase state of the oil. The phase behavior agreed well with the EPR results, demonstrating that accurate density measurements could prove to be a valuable tool for monitoring fat crystallization processes.
Arboleya
Juan Carlos
JC
Institute of Food Research, Colney Lane, Norwich Research Park, Norwich, NR4 7UA, United Kingdom.
Sutcliffe
Leslie H
LH
Wilde
Peter J
PJ
Fairhurst
Shirley A
SA
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003460:Crystallization; D004578:Electron Spin Resonance Spectroscopy; D004655:Emulsions / Q000737:chemistry*; D006358:Hot Temperature; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D013816:Thermodynamics; D014783:Viscosity; D014867:Water / Q000737:chemistry*
D004655:Emulsions; D010938:Plant Oils; D014867:Water; D000073878:Palm Oil