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Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, YKI – Ytkemiska institutet.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, YKI – Ytkemiska institutet.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, 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) Published
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°

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
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Natural Sciences Other Chemistry Topics
Identifiers
URN: urn:nbn:se:ri:diva-26988DOI: 10.1007/BF02542070OAI: oai:DiVA.org:ri-26988DiVA, id: diva2:1053991
Note

A934

Available from: 2016-12-08 Created: 2016-12-08 Last updated: 2018-11-26Bibliographically approved

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