ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Solubilization of oil molecules in surfactant micelles can have pronounced effects on the physicochemical properties of oil-in-water emulsions, e.g., reaction rates, distribution of nonpolar ingredients, emulsion stability and controlled flavor release. Static light-scattering was used to compare the solubilization kinetics of corn oil droplets with those of n-hexadecane droplets (ø= 0.02 wt%, d32= 0.3 μm) in a micellar surfactant solution (2 wt% Tween 20). The n-hexadecane droplets were completely solubilized by the micelles within 5 days, but no change was observed in the corn oil emulsíon Possible reasons for the observed differences in solubilization kinetics were related to the molecular geometry and size of the oil molecules.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb10942.x
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