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Adsorption structures in food emulsions
YKI – Ytkemiska institutet.
1992 (English)In: Emulsions: A fundamental and practical approach / [ed] Sjöblom, J., Kluwer Academic Publishers, 1992, 51-60 p.Chapter in book (Refereed)
Abstract [en]

Food emulsions in particular, but also most other technical emulsions, are complex mixtures. When surface active components adsorb from a solution of several different surface active molecules, the formed adsorbed layer can roughly be classified in three different structures, i) A monolayer containing one predominant molecule, ii) The formation of one adsorbed monolayer containing a mixture of molecules, iii)Adsorption in layers. A model of an ice cream emulsion is an example in which a layered surface structure is formed. Four different methods were applied to investigate the surface: measurements of the interfacial tension, flocculation rate measurements, electrophoretic mobility measurements and TIRF (Total Internal Reflection Fluorescence). The conclusion we made from this investigation was that the adsorption from solutions with several surface active components might lead to the formation of complex layered structures.

Place, publisher, year, edition, pages
Kluwer Academic Publishers, 1992. 51-60 p.
Series
Nato ASI Ser C, 363
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-13598OAI: oai:DiVA.org:ri-13598DiVA: diva2:988599
Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2016-09-29Bibliographically approved

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