Title :

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

Author(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]

Journal title :

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volume number :

301

Pages :

469-474

Publisher :

Elsevier

Publication date :

2007-07-05

ISSN :

0927-7757

English keyword(s) :

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

HAL domain(s) :

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

English abstract : [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 ...
Show more >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.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

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