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Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon‐in‐Water Emulsions

1993; Wiley; Volume: 58; Issue: 5 Linguagem: Inglês

10.1111/j.1365-2621.1993.tb06135.x

1750-3841

David Julian McClements, Stephanie R. Dungan, J. Bruce German, Simoneau Catherine, J.E. Kinsella,

Pickering emulsions and particle stabilization

ABSTRACT Differential scanning calorimetry was used to monitor crystallization and melting of 20 wt% n‐hexadecane oil‐in‐water emulsions. The temperature at which droplet crystallization occurred depended on type of emulsifier used to stabilize the droplets: sodium caseinate, whey protein isolate, Tween 20. 40. 60 and 80 or sodium dodecyl sulfate. Emulsifiers with hydrocarbon; ails close in structure to n‐hexadecane promdted crystallization at higher temperatures, which suggested that emulsifier molecules at the interface acted as nucleation sites for oil. Smaller droplets crystallized at a slower rate than larger droplets. Droplet size and emulsifier type had no appreciable effect on melting behavior of the droplets.