Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

Effect of Polymerizable Emulsifiers on the Properties of Polyacrylate Latexes and the Relative Waterborne Inks

Polyacrylate latexes made from non-polymerizable emulsifiers and their inks typically suffer from poor ethanol resistance stability and low adhesion on biaxially oriented polypropylene (BOPP) and polyethylene (PE) films. In this contribution, a composite emulsifier system containing a polymerizable anionic and a polymerizable non-ionic emulsifier was used to synthesize core-shell polyacrylate latexes. Additionally, a control latex was also prepared using a traditional emulsifier TX-30 to replace the polymerizable non-ionice mulsifier in the above composite emulsifiers. The effect of the polymerizable emulsifier on ethanol resistance, Ca 2+ resistance stability, and adhesion on PE and BOPP films of the latexes and the inks, and water resistance of the latex films and ink films were studied. The results show that, when compared with the control latex, the one made from double polymerizable compound emulsifier system and its ink demonstrates better ethanol resistance, higher stability of calcium ions and higher adhesion on BOPP and PE. When the ratio of anionic emulsifier to non-ionic emulsifier is 1.5/1 and the total dosage is 2.5 wt%, the latex showed the best comprehensive performance. The calcium ion resistance stability of the latex increased from 5% of the control latex to 25%. Accordingly, the adhesion of yellow ink on BOPP film increased from 92% of the ink based on the control latex to 99% and increased from 99% to 100% on PE film. The adhesion of blue ink on BOPP film increased from 92% to 99%, and from 99% to 100% on PE film. These results indicate that the fully polymerizable emulsifiers can effectively improve the properties of latex.

Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions

Spray drying of whey protein-based emulsions is a common task in food engineering. Lipophilic, low molecular weight emulsifiers including lecithin, citrem, and mono- and diglycerides, are commonly added to the formulations, as they are expected to improve the processing and shelf life stability of the products. During the atomization step of spray drying, the emulsions are subjected to high stresses, which can lead to breakup and subsequent coalescence of the oil droplets. The extent of these phenomena is expected to be greatly influenced by the emulsifiers in the system. The focus of this study was therefore set on the changes in the oil droplet size of whey protein-based emulsions during atomization, as affected by the addition of low molecular weight emulsifiers. Atomization experiments were performed with emulsions stabilized either with whey protein isolate (WPI), or with combinations of WPI and lecithin, WPI and citrem, and WPI and mono- and diglycerides. The addition of lecithin promoted oil droplet breakup during atomization and improved droplet stabilization against coalescence. The addition of citrem and of mono- and diglycerides did not affect oil droplet breakup, but greatly promoted coalescence of the oil droplets. In order to elucidate the underlying mechanisms, measurements of interfacial tensions and coalescence times in single droplets experiments were performed and correlated to the atomization experiments. The results on oil droplet breakup were in good accordance with the observed differences in the interfacial tension measurements. The results on oil droplet coalescence correlated only to a limited extent with the results of coalescence times of single droplet experiments.

Stabilization of a non-aqueous self-double-emulsifying delivery system of rutin by fat crystals and nonionic surfactants: preparation and bioavailability study

The use of a dual emulsifier system enhances emulsion stability and the non-aqueous SDEDS improves the oral bioavailability of rutin.