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Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies

Publication ,  Journal Article
Munk, MB; Utoft, A; Larsen, FH; Needham, D; Risbo, J
Published in: Food Hydrocolloids
April 1, 2019

This study addressed the oleogelating properties of EC when EC-oleogel microdroplets are dispersed in an aqueous medium. By measuring the interfacial tension between oil-water, EC was found to be interfacial active. Oleogel-in-water emulsions were prepared by two different emulsification methods termed hot and cold. The first included high pressure homogenization of EC-oil and water at a temperature above the gelling point of EC, whereas the latter implied dispersion of set EC-oleogels in water by high speed mixing at a temperature below the melting point of EC-oleogels. The oleogelling functionality was lost when hot emulsification was applied. Instead EC migrated to the interface of oil and water and formed a shell around oil droplets which was assessed by micropipette manipulation techniques. On the other hand, the oleogel remained stable when EC-oleogel was dispersed in water using the cold emulsification method. For this system a fraction of the triglycerides in oil was immobilized in a similar manner as oil in bulk oleogels and the mechanical properties of dispersed droplets were no longer reflecting the flow behavior of low viscous oil, which indicates oil gelation by EC.

Duke Scholars

Published In

Food Hydrocolloids

DOI

ISSN

0268-005X

Publication Date

April 1, 2019

Volume

89

Start / End Page

700 / 706

Related Subject Headings

  • Food Science
  • 4004 Chemical engineering
  • 3006 Food sciences
  • 0912 Materials Engineering
  • 0908 Food Sciences
  • 0904 Chemical Engineering
 

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Munk, M. B., Utoft, A., Larsen, F. H., Needham, D., & Risbo, J. (2019). Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies. Food Hydrocolloids, 89, 700–706. https://doi.org/10.1016/j.foodhyd.2018.11.019
Munk, M. B., A. Utoft, F. H. Larsen, D. Needham, and J. Risbo. “Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies.” Food Hydrocolloids 89 (April 1, 2019): 700–706. https://doi.org/10.1016/j.foodhyd.2018.11.019.
Munk, M. B., et al. “Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies.” Food Hydrocolloids, vol. 89, Apr. 2019, pp. 700–06. Scopus, doi:10.1016/j.foodhyd.2018.11.019.
Journal cover image

Published In

Food Hydrocolloids

DOI

ISSN

0268-005X

Publication Date

April 1, 2019

Volume

89

Start / End Page

700 / 706

Related Subject Headings

  • Food Science
  • 4004 Chemical engineering
  • 3006 Food sciences
  • 0912 Materials Engineering
  • 0908 Food Sciences
  • 0904 Chemical Engineering