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The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content, purity of oils
YKI – Ytkemiska institutet.
1992 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 69, p. 728-733Article in journal (Refereed)
Abstract [en]

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable oils) was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (non triglycerides) on the interactions and on the emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.

Place, publisher, year, edition, pages
1992. Vol. 69, p. 728-733
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Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-27000OAI: oai:DiVA.org:ri-27000DiVA: diva2:1054003
Note
A759Available from: 2016-12-08 Created: 2016-12-08 Last updated: 2017-11-29Bibliographically approved

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