Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions

Artículo

Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions

Pan, Lucas G. et al · Springer Heidelberg · 2002

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Autor / responsável

Pan, Lucas G. et al

Editora

Springer Heidelberg

Ano

2002

ISSN

1097-3958

ISSN

1097-3958

Idioma

Inglés

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Lecithins are frequently applied in the food industry as emulsifiers, viscosity regulators, and dispersing agents. The main aim of the present work was to study the emulsifying capability of diverse sunflower lecithins so as to evaluate the functionality of these by-products, which are not extensively used at present. The experimental results obtained for water-in-oil (W/O) emulsions showe that dispersions containing levels of 0.1% lecithins were more stable against coalescence than a control system, whereas those with 1% emulsifying agent exhibited the opposite behavior. On the other hand, faster sedimentation kinetics were observed at a concentration of 0.1% than at 1%. Lecithins with high phospholipid content, especially phosphatidylethanolamine and phosphatidylinositol, were found to be the best emulsifying agents for W/O dispersions. In the case of oil-in-water emulsions, it was possible to observe two processes: creaming of emulsions with the addition of 1% of lecithins, and instant creaming followed by coalescence of the cream phase in those cases corresponding to 0.1% added lecithin. Fil: Pan, Lucas G.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

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APA 7

Pan, L. G. E. A. (2002). Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions. http://hdl.handle.net/11336/120014

MLA

Pan, Lucas G. et al. "Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions." 2002. http://hdl.handle.net/11336/120014.

Chicago

Pan, Lucas G. et al. 2002. "Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions.". http://hdl.handle.net/11336/120014.

Harvard

Pan, L. G. E. A. 2002, Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions, Springer Heidelberg, available at: http://hdl.handle.net/11336/120014 [Accessed 10 Aug. 2026].

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Título: Effect of sunflower lecithins on the stability of water‐in‐oil and oil‐in‐water emulsions

Autor / colaboradores: Pan, Lucas G. et al

Editora: Springer Heidelberg

Ano de publicação: 2002

ISSN: 1097-3958

ISSN: 1097-3958

Idioma: Inglés

Assuntos

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EMULSION STABILITY; OIL-IN-WATER EMULSIONS; PHOSPHOLIPIDS; SUNFLOWER LECITHINS; VERTICAL SCAN ANALYZER; WATER-IN-OIL EMULSIONS; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2