Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules

Publication date: Available online 14 August 2019Source: Colloids and Surfaces A: Physicochemical and Engineering AspectsAuthor(s): O. Gmach, A. Bertsch, C. Bilke-Krause, U. KulozikAbstractThe aim of this study was to investigate the effect of oil type, i.e. sunflower, rapeseed, peanut and corn oil on the emulsification effect. Knowledge about the impact of the different oils on the emulsification process in a head-to-head comparison is lacking. The hypothesis was that various oils as such or with their special compositions of by-products will have an impact on the properties of the resulting emulsion. As a novel aspect, a single fraction of egg yolk (EY), i.e. the egg yolk granules, were used as emulsifier. Because of their different sources and production processes, the oils differ in composition of fatty acids, degree of saturation and contain various surface-active components like cell membrane fragments, phospholipids and vitamins which influence the emulsification process and therefore the emulsions. In addition, the pH value of the aqueous phase was varied in a broad range. The dynamic interfacial tension between oil and water as well as the adsorption behavior of granules at the interface was analyzed by drop shape analysis. Oil-in-water emulsions with high ratio of dispersed phase (80%) were produced using a colloid mill. The resulting particle size distribution was determined by laser diffraction. There were significant differences in interfacial tension and adsorpt...
Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects - Category: Chemistry Source Type: research