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Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives
YKI – Ytkemiska institutet.
1995 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 72, p. 921-931Article in journal (Refereed)
Abstract [en]

Wetting of fat crystals has been extensively examined in this work by contact angle (0) measurements of fat crystal, oil, and water in three-phase contact. Contact angle was measured in oil. The crystals were nonpolar and wetted by oil for a contact angle equal to 0°, and polar and wetted by water for an angle equal to 180°. Fat crystals are expected to contribute to the stability of margarine emulsions if they are preferentially wetted by the oil phase (0° c 0 < 90°), but result in instability if they are preferentially wetted by the water phase (90° <0 <180°). In the absence of oil and water additives, fat crystals in a and 5' polymorphs were introduced to the oil/water interface from the oil side (contact angle 0 ~ 30°). ,8 Polymorphs were completely wetted by oil (0 = 0°). The contact angle for ,B' crystals decreased with increasing temperature and was slightly lower in butter oil than in soybean oil. Emulsifiers in the oil phase (lecithins, monoglycerides and their esters, ethoxylated emulsifiers) and surface-active proteins in the water phase (milk proteins) made the crystals more polar (higher 0). Nonsurfaceactive proteins, sugar, and citric acid had no significant effect, although concentrations of salt lowered 0. Contact angle increased with temperature for emulsifiers of limited solubility in the oil, e.g., saturated monoglyceride. JAOCS72,921-931 (1995).

Place, publisher, year, edition, pages
1995. Vol. 72, p. 921-931
Keywords [en]
Advancing and receding contact angles, emulsifiers, emulsions, fat crystals, food, interfacial tension, oil/water interface, triglycerides, vegetable oils, wetting
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26988OAI: oai:DiVA.org:ri-26988DiVA, id: diva2:1053991
Note
A934Available from: 2016-12-08 Created: 2016-12-08 Last updated: 2017-11-29Bibliographically approved

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CiteExportLink to record
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