Division of Food Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
Food Funct. 2013 Sep;4(9):1369-75. doi: 10.1039/c3fo30181h.
Emulsifying properties of cocoa particles have been investigated in systems containing purified sunflower oil (PSO) and water at varying pH, concentration and source of cocoa particles including cocoa powders (CP), cocoa fibre (CF) and cocoa mass (CM). The effect of cocoa particle source, pH and cocoa particle concentration on emulsion stability was evaluated by following changes in characteristic droplet diameter. Size distributions acquired on the emulsions and aqueous cocoa particle suspensions overlapped. Based on cryo-SEM imaging of the emulsions, isolation of cocoa particle fines and a process of washing the cocoa particles to remove any water soluble molecules, it was concluded that the cocoa particle fines not captured by the small angle laser diffraction method employed for sizing, act as Pickering particles. This research has demonstrated a universal nature of a natural food particle to stabilise oil-in-water emulsions not requiring particle modification or adjusting of the solution properties of the emulsion phases.
已经研究了含有纯化葵花籽油（PSO）和水的系统中可可颗粒的乳化性质，其中可可颗粒的来源包括可可粉（CP）、可可纤维（CF）和可可块（CM），pH 值、浓度和可可颗粒的来源在变化。通过跟踪特征液滴直径的变化来评估可可颗粒源、pH 值和可可颗粒浓度对乳液稳定性的影响。在乳液和水性可可颗粒悬浮液上获得的尺寸分布重叠。基于对乳液的冷冻扫描电子显微镜成像、可可颗粒细粉的分离以及对可可颗粒进行洗涤以去除任何水溶性分子的过程，得出结论，小角度激光衍射法无法捕捉到用于粒径分析的可可颗粒细粉，这些细粉作为 Pickering 颗粒发挥作用。这项研究证明了一种天然食品颗粒能够稳定水包油乳液的普遍性，而不需要对颗粒进行改性或调整乳液相的溶液性质。
