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Effect Of Processing Conditions On The Crystallization Behavior And Destabilization Kinetics Of Oil-In-Water Emulsions, Silvana Martini, Megan Tippetts

Nutrition, Dietetics, and Food Sciences Faculty Publications

The objective of this research was to systematically study the effect of processing conditions on the crystallization behavior and destabilization mechanisms of oil-in-water emulsions. The effect of crystallization temperature (T c) and homogenization conditions on both thermal behavior and destabilization mechanisms were analyzed. Results show that the crystallization of lipids present in the emulsions was inhibited when compared with bulk lipids as evidenced by a lower onset and peak temperature (T on and Tp, respectively) in differential scanning calorimetry crystallization exotherms. The smaller the droplet size in the emulsion, the more significant the inhibition (lower T on and T p). …