Title :

Formulation–composition map of a lecithin-based emulsion

Author(s) :

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

Journal title :

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volume number :

310

Pages :

55-61

Publisher :

Elsevier

Publication date :

2007-11-15

ISSN :

0927-7757

English keyword(s) :

Food emulsion
Hydrophilic–lipophilic deviation (HLD)
Lecithin
Phase inversion
Sunflower 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]

Formulation–composition map is an interesting tool to predict the nature of an emulsion, stability, viscosity and nevertheless to decide the mixing protocol of its ingredients. Information based on optimum formulation ...
Show more >Formulation–composition map is an interesting tool to predict the nature of an emulsion, stability, viscosity and nevertheless to decide the mixing protocol of its ingredients. Information based on optimum formulation (environmental conditions at which the affinity of an emulsifier for oil and for aqueous phase is same), which is depicted through hydrophilic–lipophilic deviation (HLD) concept, is necessary to make a formulation–composition map of an emulsion. In order to apply this concept in food emulsions, it is necessary to determine characteristic constants of each component of the system, i.e. the aqueous phase, the oil phase and the emulsifier at equilibrium. In this work formulation–composition map of a sunflower oil–water–lecithin system, based on the knowledge of phase behavior of lecithin at equilibrium and emulsification, was made. The shape of inversion line on formulation–composition map was not the classical stair type rather an almost vertical inversion line at water-fraction (fw) near 0.20 was observed. It was supposed to be linked to the viscosity of oil phase which was 50 times the viscosity of aqueous phase. Additionally, emulsions were of oil-in-water (O/W) type for fw higher than 0.20, but their viscosity and the drop size behavior with respect to salt concentration as formulation variable did not show the existence of transitional inversion line on formulation–composition map. Such map in advance can certainly facilitate the guidelines for dynamic emulsification.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

• Autres travaux scientifiques

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

2022-02-01T13:32:50Z
2022-02-01T15:59:02Z