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Lecithins in oil-continuous emulsions. Fat crystal wetting and interfacial tension
YKI – Ytkemiska institutet.
1995 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 72, 205-211 p.Article in journal (Refereed)
Abstract [en]

Lecithin is a powerful emulsifier widely used in foods, feeds and pharmaceuticals, which functions mainly due to its adsorption properties. Lecithin adsorbs to fat crystals at the triglyceride oil/water interface, and makes their surface more polar (observed as an increase in the contact angle measured through the oil at the interface: fat crystal/oil/water). This adsorption process is quick (less than five minutes) for relatively polar lecithins like soybean phosphatidylcholine (PC), and results in highly polar surfaces (contact angle ≈180°). Less polar lecithins give a slow adsorption (some hours) and less polar crystals (contact angle < 90°). The adsorption of different lecithins to the oil/water interface, observed as a decrease in interfacial tension, follows the adsorption pattern to the fat crystals (the more polar the lecithin the quicker the adsorption). There is a relationship between the high polarity of fat crystals and the poor functionality of lecithin in margarine (margarines spatters during frying). There is also a relationship between a high polarity of fat crystals and a high ratio of polar to nonpolar phospholipids (SPI+PA+LPC/SPE) in lecithin. The correlations migth be via aggregation properties of lecithin in the oil, which should influence both the adsorption kinetics and the structure of adsorbed layers. A monoglyceride (monoolein) shifts the adsorption kinetics of lecithin (soybean PC) to fat crystals and the structures of adsorbed layer. The reason is probably a formation of mixed aggregates between monoolein and soybean PC.

Place, publisher, year, edition, pages
1995. Vol. 72, 205-211 p.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26986OAI: oai:DiVA.org:ri-26986DiVA: diva2:1053989
Note
A906Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

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