Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 407371
Title Factors governing partial coalescence in oil-in-water emulsions
Author(s) Fredrick, E.; Walstra, P.; Dewettinck, K.
Source Advances in Colloid and Interface Science 153 (2010)1-2. - ISSN 0001-8686 - p. 30 - 42.
Department(s) Product Design and Quality Management Group
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) complex food emulsions - hydrophobic emulsifier additives - dispersed phase crystallization - temperature cycling stability - surfactant sucrose ester - thermally treated creams - dairy whipped emulsions - adsorbed milk-proteins - palm mid-fraction - competitive a
Abstract The consequences of the instability mechanism partial coalescence in oil-in-water food emulsions show a discrepancy. On the one hand, it needs to be avoided in order to achieve an extended shelf life in food products like sauces, creams and several milk products. On the other hand, during the manufacturing of products like ice cream. butter and whipped toppings partial coalescence is required to achieve the desired product properties. It contributes to the structure formation, the physicochemical properties (stability, firmness....) and the sensory perception, like fattiness and creaminess of the final food products. This review critically summarises the findings of partial coalescence in oil-in-water emulsions in order to provide insight in how to enhance and retard it. Next to the pioneering work, a large set of experimental results of more recent work is discussed. First, the general mechanism of partial coalescence is considered and a distinction is made between partial and 'true' coalescence. The main differences are: the required solid particles in the dispersed oil phase, the formation of irregular clusters and the increased aggregation rate. Second, the kinetics of partial coalescence is discussed. In more detail, potential parameters affecting the rate of partial coalescence are considered by means of the encounter frequency and capture efficiency of the fat globules. The flow conditions, the fat volume fraction and the physicochemical properties of continuous aqueous phase affect both the encounter frequency and capture efficiency while the actual temperature, temperature history and the composition and formulation of the emulsion mainly affect the capture efficiency.
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