Life Sciences Commons^™

Interfacial Interactions, Competitive Adsorption And Emulsion Stability, Jianshe Chen, Eric Dickinson, Graeme Iveson

Food Structure

Food emulsion stability is strongly influenced by the interactions in the adsorbed layer around emulsion droplets. Competitive adsorption of pure milk proteins (13-casein or 13 -lactoglobulin) with nonionic surfactants in oil-in-water emulsions is shown to depend on the age of the adsorbed protein layer. Evidence is presented for slow accumulation of protein at the oil-water interface and/or partition of protein into the oil phase of emulsion droplets containing oil-soluble surfactant associated in reversed micelles. Small amounts of added water-soluble surfactant or calcium ions are shown to have a pronounced effect on the droplet coalescence rate under turbulent shear flow conditions. …

Microstructural Studies In Fat Research, I. Heertje

Food Structure

Microstructural studies play an important role in establishing the relation between composition, processing and final properties of many food products. In order to arrive at a full description of microstructure many visualization- and preparation techniques are needed. A number of fatty products such as shortenings, margarine , butter, and low fat spreads are discussed from a microstructural point of view. Examples of the influence of process parameters on microstructure and rheological properties are given. In particular, attention is paid to the fat crystalline matrix and the emulsion structure.

Further, a new methodology is described making it possible to study interactions …