TY - JOUR
T1 - Solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solution
AU - Coupland, John N.
AU - Weiss, Jochen
AU - Lovy, Alenka
AU - McClements, D. Julian
PY - 1996
Y1 - 1996
N2 - Solubilization of oil molecules in surfactant micelles can have pronounced effects on the physicochemical properties of oil-in-water emulsions, e.g., reaction rates, distribution of nonpolar ingredients, emulsion stability and controlled flavor release. Static light-scattering was used to compare the solubilization kinetics of corn oil droplets with those of n-hexadecane droplets (φ = 0.02 wt%, d32 = 0.3 μm) in a micellar surfactant solution (2 wt% Tween 20). The n-hexadecane droplets were completely solubilized by the micelles within 5 days, but no change was observed in the corn oil emulsion. Possible reasons for the observed differences in solubilization kinetics were related to the molecular geometry and size of the oil molecules.
AB - Solubilization of oil molecules in surfactant micelles can have pronounced effects on the physicochemical properties of oil-in-water emulsions, e.g., reaction rates, distribution of nonpolar ingredients, emulsion stability and controlled flavor release. Static light-scattering was used to compare the solubilization kinetics of corn oil droplets with those of n-hexadecane droplets (φ = 0.02 wt%, d32 = 0.3 μm) in a micellar surfactant solution (2 wt% Tween 20). The n-hexadecane droplets were completely solubilized by the micelles within 5 days, but no change was observed in the corn oil emulsion. Possible reasons for the observed differences in solubilization kinetics were related to the molecular geometry and size of the oil molecules.
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U2 - 10.1111/j.1365-2621.1996.tb10942.x
DO - 10.1111/j.1365-2621.1996.tb10942.x
M3 - Article
AN - SCOPUS:0030470063
SN - 0022-1147
VL - 61
SP - 1114
EP - 1117
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -