INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Effect of Sunflower Lecithins on the Stability
Autor/es:
PAN, L.G., ; TOMÁS, M.C; AÑÓN, M.C
Revista:
JOURNAL OF SURFACTANTS AND DETERGENTS
Editorial:
SPRINGER HEIDELBERG
Referencias:
Año: 2002 vol. 5 p. 135 - 143
ISSN:
1097-3958
Resumen:
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 showed 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.
Paper no. S1257 in JSD 5, 135143 (April 2002).JSD 5, 135143 (April 2002).