The use of static light scattering and pulsed-field gradient NMR to measure droplet sizes in heat-treated acidified protein-stabilised oil-in-water emulsion gels

2004 ◽  
Vol 14 (4) ◽  
pp. 287-295 ◽  
Author(s):  
Sotirios Kiokias ◽  
Aleksander A. Reszka ◽  
Arjen Bot
Keyword(s):  
Light Scattering ◽  
Field Gradient ◽  
Static Light Scattering ◽  
Pulsed Field Gradient Nmr ◽  
Water Emulsion ◽  
Pulsed Field ◽  
Heat Treated ◽  
Oil In Water ◽  
Droplet Sizes ◽  
Oil In Water Emulsion

scholarly journals Dynamic Light Scattering Studies on Ostwald Ripening and Composition Ripening of Oil Droplets in Oil-in-Water Emulsion Systems

2004 ◽  
Vol 53 (12) ◽  
pp. 611-617 ◽  
Author(s):  
Masako USUI ◽  
Fuminori HARUSAWA ◽  
Toshio SAKAI ◽  
Takashi YAMASHITA ◽  
Hideki SAKAI ◽  
...  
Keyword(s):  
Light Scattering ◽  
Dynamic Light Scattering ◽  
Ostwald Ripening ◽  
Oil Droplets ◽  
Water Emulsion ◽  
Oil In Water ◽  
Emulsion Systems ◽  
Oil In Water Emulsion

scholarly journals Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1237
Author(s):  
Chia Chun Loi ◽  
Graham T. Eyres ◽  
Patrick Silcock ◽  
E. John Birch
Keyword(s):  
Oxidative Stability ◽  
Whey Proteins ◽  
Gas Chromatography Mass Spectrometry ◽  
Water Emulsion ◽  
Oil In Water ◽  
Droplet Sizes ◽  
Creaming Stability ◽  
Oil In Water Emulsion ◽  
The Impact ◽  
Glycerol Monooleate

Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO powders, and two controls (without GMO) were produced by microfluidization. The droplet size, ζ-potential, viscosity, and creaming index of the emulsions were measured, while oxidative stability was evaluated by analysis of volatile compounds during storage (28 days, 45 °C) using gas chromatography mass spectrometry. Emulsions with GMO produced smaller average droplet sizes (180.0 nm) with a narrower distribution (polydispersity index of 0.161) compared to the controls (197.6 nm, 0.194). The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls. Based on the relative abundance of 3-octen-2-one, 2,4-heptadienal isomer 2, and 3,5-octadien-2-one isomer 1, the oxidative stability of the instantized emulsions was not significantly different from controls; however, bulk GMO emulsion showed significantly lower stability than controls. Instantized GMO powders can successfully produce physically stable protein-stabilized emulsions with good oxidative stability in a convenient powdered format.

scholarly journals Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants

2006 ◽  
Vol 72 (4) ◽  
pp. 877-883 ◽  
Author(s):  
Kyoko NAKAYA ◽  
Tomoko KOHATA ◽  
Nobushige DOISAKI ◽  
Hideki USHIO ◽  
Toshiaki OHSHIMA
Keyword(s):  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Droplet Sizes ◽  
Oil In Water Emulsion
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