Influence of Fat Crystallization on the Stability of Flocculated Emulsions
Siva A. Vanapalli, Jirin Palanuwech, John N. Coupland
Journal of Agricultural and Food Chemistry
Abstract
Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0-0.3 wt %). The emulsions were temperature cycled (40 to -10 to 40 to -10 degrees C) in a differential scanning calorimeter. The emulsified and de-emulsified fat crystallized at different temperatures, and the ratio of the two enthalpies was used to calculate the proportion of de-emulsified fat and hence the extent of breakdown of the emulsion. The n-hexadecane droplets were stable to temperature cycling, whereas the confectionery-coating fat destabilized to a greater or lesser extent. The maximum destabilization of the confectionery-coating fat occurred at those concentrations of xanthan required to induce creaming.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
xanthan gum cause destabilization of confectionery-coating fat
“The maximum destabilization of the confectionery-coating fat occurred at those concentrations of xanthan required to induce creaming.”
temperature cycling affect fat crystallization
“The emulsions were temperature cycled (40 to -10 to 40 to -10 degrees C) in a differential scanning calorimeter. The emulsified and de-emulsified fat crystallized at different temperatures.”
xanthan gum induce flocculation
“Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0-0.3 wt %).”