Titre :

Dynamic emulsification and catastrophic phase inversion of lecithin based emulsions

Auteur(s) :

Thakur, Rajeev Kumar [Auteur correspondant]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Villette, Claire [Auteur]
Centre National de la Recherche Scientifique [CNRS]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Aubry, J.M. [Auteur]
Centre National de la Recherche Scientifique [CNRS]
Delaplace, Guillaume [Auteur correspondant]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]

Titre de la revue :

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Numéro :

315

Pagination :

285-293

Éditeur :

Elsevier

Date de publication :

2008

ISSN :

0927-7757

Mot(s)-clé(s) :

mayonnaise

Mot(s)-clé(s) en anglais :

oil-in-water emulsion
phase inversion
lecithin
emulsification
Emulsification; Lecithin; Mayonnaise; Oil-in-water emulsion; Phase inversion

Discipline(s) HAL :

Sciences du Vivant [q-bio]/Ingénierie des aliments
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]

In emulsification phase inversion is induced by several parameters like temperature, salt concentration, fraction of oil or water and energy input. In this work phase inversion of a sunflower oil–lecithin–water emulsion ...
Lire la suite >In emulsification phase inversion is induced by several parameters like temperature, salt concentration, fraction of oil or water and energy input. In this work phase inversion of a sunflower oil–lecithin–water emulsion system was induced by the variation of water volume fraction (fw), called as catastrophic inversion, in a laboratory scale mixing tank. For this purpose two sets of dynamic emulsification were performed: (i) fw was decreased (0.5–0.1) and (ii) fw was increased (0.1–0.7). Hysteresis in phase inversion under dynamic condition was observed compared to direct emulsification and the degree of hysteresis seemed to depend on how the fw was varied, i.e. 0.5–0.1 or 0.1–0.7. However, inversion point depended on salt concentration which was used as one of the formulation parameters to place an emulsion on formulation-composition map (HLD versus fw). Such map with the phase equilibrium behavior and colloidal interactions seems to be useful to explain the mechanism of catastrophic phase inversion under dynamic conditions. This study showed also that the dynamic emulsification lead to incorporate higher fraction of the dispersed phase (more than 82% volume) which is not possible with the direct emulsification. Moreover dynamic emulsification can be a useful protocol to prepare stable emulsions with smaller droplets.Lire moins >

Langue :

Anglais

Comité de lecture :

Oui

Audience :

Internationale

Vulgarisation :

Non

Références liée(s) :

https://archives-publications.inrae.fr/185244.pdf
http://www.sciencedirect.com/

Établissement(s) :

CNRS
Université de Lille
ENSCL
INRA

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2022-02-01T13:40:12Z
2022-02-07T10:42:48Z