Inhibition of Droplet Growth in Model Beverage Emulsions Stabilized Using Poly (ethylene glycol) Alkyl Ether Surfactants Having Various Hydrophilic Head Sizes: Impact of Ester Gum

Inhibition of Droplet Growth in Model Beverage Emulsions Stabilized Using Poly (ethylene glycol) Alkyl Ether Surfactants Having Various Hydrophilic Head Sizes: Impact of Ester Gum

The effect of ester gum, a widely used weighting agent, on Ostwald ripening in model beverage emulsions formulated using different food-grade surfactants was examined. A microfluidizer was used to prepare 5% orange oil-in-water emulsions stabilized by a series of ethylene glycol alkyl ether surfacta...

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Bibliographic Details
Main Authors: Jimoon Park, Jiyun Lee, David Julian McClements, Seung Jun Choi
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Applied Sciences
Subjects:
emulsifier structure
ester gum
hydrophilic group size
orange oil emulsions
Ostwald ripening
Online Access:https://www.mdpi.com/2076-3417/10/16/5588

Internet

https://www.mdpi.com/2076-3417/10/16/5588

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