![]() ![]() On the other hand, during the manufacturing of products like ice cream. On the one hand, it needs to be avoided in order to achieve an extended shelf life in food products like sauces, creams and several milk products. N2 - The consequences of the instability mechanism partial coalescence in oil-in-water food emulsions show a discrepancy. T1 - Factors governing partial coalescence in oil-in-water emulsions The flow conditions, the fat volume fraction and the physicochemical properties of continuous aqueous phase affect both the encounter frequency and capture efficiency while the actual temperature, temperature history and the composition and formulation of the emulsion mainly affect the capture efficiency.", In more detail, potential parameters affecting the rate of partial coalescence are considered by means of the encounter frequency and capture efficiency of the fat globules. Second, the kinetics of partial coalescence is discussed. The main differences are: the required solid particles in the dispersed oil phase, the formation of irregular clusters and the increased aggregation rate. First, the general mechanism of partial coalescence is considered and a distinction is made between partial and 'true' coalescence. Next to the pioneering work, a large set of experimental results of more recent work is discussed. This review critically summarises the findings of partial coalescence in oil-in-water emulsions in order to provide insight in how to enhance and retard it. It contributes to the structure formation, the physicochemical properties (stability, firmness.) and the sensory perception, like fattiness and creaminess of the final food products. butter and whipped toppings partial coalescence is required to achieve the desired product properties. The flow conditions, the fat volume fraction and the physicochemical properties of continuous aqueous phase affect both the encounter frequency and capture efficiency while the actual temperature, temperature history and the composition and formulation of the emulsion mainly affect the capture efficiency.Ībstract = "The consequences of the instability mechanism partial coalescence in oil-in-water food emulsions show a discrepancy. The consequences of the instability mechanism partial coalescence in oil-in-water food emulsions show a discrepancy. ![]()
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