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Surface forces in emulsions
YKI – Ytkemiska institutet.
YKI – Ytkemiska institutet.
1997 (English)In: Food Emulsions: Third edition, revised and expanded / [ed] Larsson, K. & Friberg, S., Marcel Dekker, 1997, 3, 57-109 p.Chapter in book (Refereed)
Abstract [en]

Emulsions are thermodynamically unstable systems. Therefore, the technical aim of creating "stable emulsions" has to be limited to a control of the instabillity processes (e.g., coalescence, flocculation, creaming, and Ostwald ripening). For this purpose the technologist, in principle, has two tools available: the use of mechanical devices to disperce the system, and the addition of stabilizing additives (natural or artificial) to keep it dispersed. This chapter discusses how the emulsifying additives give rise to stabilizing forces; how these forces affect the kinetics of the instability processes; how they determine the phase behavior of emulsifers; and their relation to the HLB value. The interparticle interactions are determined mainly is coated by lipids and/or proteins. In this chapter we try to point out how a knowledge of interparticle forces, phase behavior, and adsorption may provide an understanding and rationalization of many of the properties of food emulsions.

Place, publisher, year, edition, pages
Marcel Dekker, 1997, 3. 57-109 p.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-13579OAI: oai:DiVA.org:ri-13579DiVA: diva2:979896
Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2016-09-29Bibliographically approved

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