在Pickering乳液中长期捕获水,经过组成成熟的乳液
Raj Tadi1, Beth Green2, Thomas Curwen2
1School of Physics and Astronomy, University of Edinburgh, Peter Guthrie Tait Road, Edinburgh, EH9 3FD, UK. rajtadi95@gmail.com.
Soft matter
|November 29, 2023
概括
研究了低热量食品乳液中的组合成熟. 水的流失导致水滴收缩或爆炸,而充满糖的水滴增长,表明颗粒涂层无法阻止成熟.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和接口科学科学
- 材料科学 是一种材料科学.
背景情况:
- 低热量食品的开发通常使用油中的水乳液.
- 由溶解度差异驱动的组成成熟会使这些乳液不稳定.
- 水在油中的皮克林乳液被粒子稳定是研究的一个关键领域.
研究的目的:
- 为了研究水在油皮克林乳液中的组成成熟.
- 了解粒子稳定在防止液滴之间质量转移中的作用.
- 为了比较不同油阶段 (多德干和分) 的成熟行为.
主要方法:
- 准备用PMMA颗粒稳定了多德干中的水和丁中的水乳液.
- 在水相中,结合了含糖和不含糖的乳液.
- 同焦显微镜和粒子跟踪来监测随着时间的推移滴滴的演变.
主要成果:
- 在十二中,纯水滴失水,缩,有时爆炸;糖滴扩大和凝聚.
- 在tributyrin中,纯净的水滴形成了稳定的缩结构,保留了水.
- 降低糖度降低了水滴尺寸变化的速度,这两种油.
结论:
- 界面颗粒涂层不足以抑制这些系统中的组成成熟.
- 滴滴"爆炸"表明驱动力可以克服粒子稳定.
- 在tributyrin中缩的状态表明了减轻成熟效应的潜力.
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