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The formation of a colloidal system is exemplified by an aqueous solution containing Cl− ions is introduced to another containing Ag+ ions, resulting in the precipitation of solid AgCl as extremely tiny crystals. Instead of settling out as a filterable precipitate, these crystals remain suspended in the liquid, showcasing a colloidal system.A colloidal system involves colloidal particles within the approximate range of 1 to 1000 nm in at least one dimension, dispersed in a medium called...
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Phytosterol colloidal particles as Pickering stabilizers for emulsions.

Fu Liu1, Chuan-He Tang

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Phytosterols were transformed into colloidal particles to stabilize emulsions. These phytosterol particles can form self-supporting, gel-like emulsions and enable phase inversion, offering a novel delivery system for active ingredients.

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Area of Science:

  • Food science and technology
  • Colloid and surface chemistry
  • Materials science

Background:

  • Water-insoluble phytosterols present challenges for formulation.
  • Phytosterols can be utilized as stabilizing agents in emulsions.
  • Whey protein concentrate (WPC) is a common food emulsifier.

Purpose of the Study:

  • To develop colloidal particles from water-insoluble phytosterols using an anti-solvent method.
  • To investigate the use of these phytosterol colloidal particles as Pickering stabilizers for emulsions.
  • To evaluate the impact of total solid concentration (c) and oil fraction (ø) on emulsion properties and stability.

Main Methods:

  • Phytosterols were solubilized in 100% ethanol and precipitated as colloidal particles using an anti-solvent method.
  • Whey protein concentrate (WPC) was used as an emulsifier.
  • The resulting colloidal particles were used to stabilize oil-in-water (O/W) or water-in-oil (W/O) emulsions.

Main Results:

  • Colloidal particles exhibited a stacked platelet-like sheet morphology with mean diameters of 44.7 μm (volume-averaged) and 24.7 μm (surface-averaged).
  • Emulsion stability was highly dependent on total solid concentration (c) and oil fraction (ø).
  • Low c (<1.0%) led to phase separation, while high c (≥1.0%) with low ø (0.2-0.3) caused droplet flocculation.
  • High c and ø resulted in self-supporting, gel-like emulsions.
  • Phase inversion from O/W to W/O emulsions was observed with increasing ø (0.2 to 0.6), particularly at high c (3.0%).

Conclusions:

  • Phytosterol-based colloidal particles can effectively stabilize emulsions using a Pickering stabilization mechanism.
  • The developed phytosterol colloidal particles demonstrate potential for creating novel gel-like emulsion systems.
  • These gel-like emulsions show promise as a delivery system for active ingredients.