INQUIMAE   12526
INSTITUTO DE QUIMICA, FISICA DE LOS MATERIALES, MEDIOAMBIENTE Y ENERGIA
Unidad Ejecutora - UE
artículos
Título:
Factors Affecting Initial Retention of a Microencapsula
Autor/es:
MARINA CERDEIRA; GONZALO PALAZOLO; ROBERTO J. CANDAL; MARÍA LIDIA HERRERA
Revista:
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)
Editorial:
Spinger AOCS
Referencias:
Lugar: Champaign, Il, USA; Año: 2007 vol. 84 p. 523 - 531
ISSN:
0003-021X
Resumen:
To study the effect of emulsion stability, particle
size, emulsifier, and crystalline fat in the oil phase on
initial retention of a low-trans fat encapsulated in a trehalose
matrix, six emulsions were prepared. The six emulsions
were formulated with 20 wt% trehalose solution as
the aqueous phase, a lipid phase either with no crystalline
fat, sunflower seed oil (SFO), or with a crystalline phase, a
40% SFO in high-melting fraction of milk fat (HMF)
blend, and sodium caseinate (NaCas), a 50 wt% blend of
the palmitic sucrose esters (SE) P-170 and P-1670, or a
50 wt% blend of NaCas/SE as stabilizers. Particle size did
not change or it changed only slightly during the freeze
thaw or freeze drying process when the fat phase was SFO.
However, when a crystalline phase was present, the volume-
weighted mean diameter (D4,3) increased dramatically
for SE and NaCas/SE stabilizers. Encapsulation properties
were determined by the counteracting effects of particle
size and distribution, the presence of crystalline material in
the droplets and interactions between interface components,
fat phase and trehalose. In addition, retention was
less related to emulsion stability. The emulsions selected
for this study were stable for at least 30 h which was
enough for obtaining a high degree of encapsulation
for SE and NaCas/SE stabilizers. Encapsulation properties
were determined by the counteracting effects of particle
size and distribution, the presence of crystalline material in
the droplets and interactions between interface components,
fat phase and trehalose. In addition, retention was
less related to emulsion stability. The emulsions selected
for this study were stable for at least 30 h which was
enough for obtaining a high degree of encapsulation
not change or it changed only slightly during the freeze
thaw or freeze drying process when the fat phase was SFO.
However, when a crystalline phase was present, the volume-
weighted mean diameter (D4,3) increased dramatically
for SE and NaCas/SE stabilizers. Encapsulation properties
were determined by the counteracting effects of particle
size and distribution, the presence of crystalline material in
the droplets and interactions between interface components,
fat phase and trehalose. In addition, retention was
less related to emulsion stability. The emulsions selected
for this study were stable for at least 30 h which was
enough for obtaining a high degree of encapsulation
for SE and NaCas/SE stabilizers. Encapsulation properties
were determined by the counteracting effects of particle
size and distribution, the presence of crystalline material in
the droplets and interactions between interface components,
fat phase and trehalose. In addition, retention was
less related to emulsion stability. The emulsions selected
for this study were stable for at least 30 h which was
enough for obtaining a high degree of encapsulation
not change or it changed only slightly during the freeze
thaw or freeze drying process when the fat phase was SFO.
However, when a crystalline phase was present, the volume-
weighted mean diameter (D4,3) increased dramatically
for SE and NaCas/SE stabilizers. Encapsulation properties
were determined by the counteracting effects of particle
size and distribution, the presence of crystalline material in
the droplets and interactions between interface components,
fat phase and trehalose. In addition, retention was
less related to emulsion stability. The emulsions selected
for this study were stable for at least 30 h which was
enough for obtaining a high degree of encapsulation
for SE and NaCas/SE stabilizers. Encapsulation properties
were determined by the counteracting effects of particle
size and distribution, the presence of crystalline material in
the droplets and interactions between interface components,
fat phase and trehalose. In addition, retention was
less related to emulsion stability. The emulsions selected
for this study were stable for at least 30 h which was
enough for obtaining a high degree of encapsulation
for SE and NaCas/SE stabilizers. Encapsulation properties
were determined by the counteracting effects of particle
size and distribution, the presence of crystalline material in
the droplets and interactions between interface components,
fat phase and trehalose. In addition, retention was
less related to emulsion stability. The emulsions selected
for this study were stable for at least 30 h which was
enough for obtaining a high degree of encapsulation