Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea; Center for Functional Biomaterials, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
Food Chem. 2023 Jun 15;411:135504. doi: 10.1016/j.foodchem.2023.135504. Epub 2023 Jan 18.
The effects of hydrocolloid gum, gum arabic, carrageenan, and xanthan on the Ostwald ripening of emulsions fabricated using Brij or Tween surfactants were examined. Emulsions prepared using pure n-decane exhibited low stability to Ostwald ripening, and modifying the oil composition by mixing corn oil improved the stability to Ostwald ripening. When gums were added to emulsions prepared using pure n-decane, the stability to Ostwald ripening decreased further, except for xanthan in emulsions stabilized using Tween surfactant. This could be because gums may affect interactions between water molecules and the hydrophilic head of the surfactant, increasing the water solubility of n-decane. However, gum addition (or viscosity increment) increased the stability of emulsions prepared using the modified oil composition (90% n-decane and 10% corn oil). In conclusion, emulsions unstable to Ostwald ripening may be negatively affected by gum addition, whereas emulsions relatively stable to Ostwald ripening may be positively affected.
研究了水胶体胶、阿拉伯胶、卡拉胶和黄原胶对使用 Brij 或吐温表面活性剂制备的乳液的奥斯特瓦尔德熟化的影响。使用纯正十二烷制备的乳液对奥斯特瓦尔德熟化表现出低稳定性，通过混合玉米油来改变油组成可以提高奥斯特瓦尔德熟化的稳定性。当向使用纯正十二烷制备的乳液中添加胶时，除了使用吐温表面活性剂稳定的乳液中的黄原胶外，奥斯特瓦尔德熟化的稳定性进一步降低。这可能是因为胶可能会影响水分子和表面活性剂亲水头之间的相互作用，增加正十二烷的水溶性。然而，胶的添加（或粘度增加）增加了使用改性油组成（90%正十二烷和 10%玉米油）制备的乳液的稳定性。总之，对奥斯特瓦尔德熟化不稳定的乳液可能会受到胶添加的负面影响，而对奥斯特瓦尔德熟化相对稳定的乳液可能会受到积极影响。
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