Microstructure and stability of non-protein stabilized oil-in-water food emulsions measured by optical methods

Quintana, J.M.; Califano, A.; Zaritzky, N.

Microstructure and stability of non-protein stabilized oil-in-water food emulsions measured by optical methods

2002

Quintana, J.M. | Califano, A. | Zaritzky, N.

The microstructure and stability of oil-in-water emulsions, stabilized with non-protein emulsifiers (sorbitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic-lipophilic balance (HLB), and ionic strength. Sauter average dia (D[3,2]) were determined from micrographs. Back-scattered light data were analyzed and a method to determine creaming rates of the systems was proposed. Creaming rates showed that the relationship between emulsion stability and HLB was non-linear. Addition of NaCl raised creaming rates, resulting in decreased stability, while micrographs showed the presence of flocs. Results were discussed taking account of interactions present in the system.

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