Titre :

Spectrophotometric method associated with formulation scans for application of hydrophilic–lipophilic deviation concept in food emulsions

Auteur(s) :

Thakur, Rajeev Kumar [Auteur]
Villette, C. [Auteur]
Aubry, Jean-Marie [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Delaplace, Guillaume [Auteur]
Laboratoire de Chimie Organique et Macromoleculaire [UMR CNRS 8009]

Titre de la revue :

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Numéro :

301

Pagination :

469-474

Éditeur :

Elsevier

Date de publication :

2007-07-05

ISSN :

0927-7757

Mot(s)-clé(s) en anglais :

Hydrophilic–lipophilic deviation (HLD)
Lecithin
Mayonnaise
Spectrophotometric method
Vegetable oil

Discipline(s) HAL :

Physique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire/Biologie moléculaire

Résumé en anglais : [en]

Hydrophilic–lipophilic deviation (HLD) concept is well developed in the fields of cosmetics, pharmaceutics and enhanced oil recovery and therefore, it is adopted for emulsification process in a predictive and controlled ...
Lire la suite >Hydrophilic–lipophilic deviation (HLD) concept is well developed in the fields of cosmetics, pharmaceutics and enhanced oil recovery and therefore, it is adopted for emulsification process in a predictive and controlled way. To apply this concept, it is necessary to get the knowledge of optimum formulation (i.e. emulsion's environmental parameters at which the affinity of emulsifier for aqueous and oil phase is equal) through formulation scans. In above fields optimum formulation of the oil–water–emulsifier system is commonly detected through simple techniques like visual observation, light scattering, and interfacial tension measurements. Unfortunately, such techniques are not suitable for food emulsion systems, because of the complexities associated with the emulsifiers and vegetable oils. This study deals with the detection of optimum formulation (formulation scan with respect to salt concentration) of food grade emulsion system through spectrophotometric assay of emulsifier molecule in the aqueous and oil phase, and in microemulsion. It is shown that the spectrophotometric method associated with formulation scans is a relatively more accurate method to detect optimum formulation. This method was studied with a model system which resembles to a mayonnaise, i.e. sunflower oil–water–lecithin. Spectrophotometric method associated with formulation scans put forward a better understanding of transitional inversion which is pre-requisite to make a formulation–composition map of an emulsion system.Lire moins >

Langue :

Anglais

Comité de lecture :

Oui

Audience :

Internationale

Vulgarisation :

Non

Établissement(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2022-02-01T13:27:00Z
2022-02-01T16:18:13Z