Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies

Merete B. Munk*, Anders Utoft, Flemming H. Larsen, David Needham, Jens Risbo

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

This study addressed the oleogelating properties of EC when EC-oleogel microdroplets are dispersed in an aqueous medium. By measuring the interfacial tension between oil-water, EC was found to be interfacial active. Oleogel-in-water emulsions were prepared by two different emulsification methods termed hot and cold. The first included high pressure homogenization of EC-oil and water at a temperature above the gelling point of EC, whereas the latter implied dispersion of set EC-oleogels in water by high speed mixing at a temperature below the melting point of EC-oleogels. The oleogelling functionality was lost when hot emulsification was applied. Instead EC migrated to the interface of oil and water and formed a shell around oil droplets which was assessed by micropipette manipulation techniques. On the other hand, the oleogel remained stable when EC-oleogel was dispersed in water using the cold emulsification method. For this system a fraction of the triglycerides in oil was immobilized in a similar manner as oil in bulk oleogels and the mechanical properties of dispersed droplets were no longer reflecting the flow behavior of low viscous oil, which indicates oil gelation by EC.

Original languageEnglish
JournalFood Hydrocolloids
Volume89
Pages (from-to)700-706
ISSN0268-005X
DOIs
Publication statusPublished - Apr 2019

Fingerprint

Emulsification
surface tension
emulsifying
Emulsions
emulsions
Surface tension
Oils
Nuclear magnetic resonance
oils
Water
water
gelation
methodology
droplets
ethyl cellulose
Carbon-13 Magnetic Resonance Spectroscopy
Transition Temperature
melting point
Gelation
homogenization

Keywords

  • Emulsion
  • Ethylcellulose
  • Interfacial activity
  • Micropipette manipulation
  • Oleogel
  • Solid-state NMR

Cite this

@article{d3f05ad7ddc64651a22d0af21afe8e06,
title = "Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies",
abstract = "This study addressed the oleogelating properties of EC when EC-oleogel microdroplets are dispersed in an aqueous medium. By measuring the interfacial tension between oil-water, EC was found to be interfacial active. Oleogel-in-water emulsions were prepared by two different emulsification methods termed hot and cold. The first included high pressure homogenization of EC-oil and water at a temperature above the gelling point of EC, whereas the latter implied dispersion of set EC-oleogels in water by high speed mixing at a temperature below the melting point of EC-oleogels. The oleogelling functionality was lost when hot emulsification was applied. Instead EC migrated to the interface of oil and water and formed a shell around oil droplets which was assessed by micropipette manipulation techniques. On the other hand, the oleogel remained stable when EC-oleogel was dispersed in water using the cold emulsification method. For this system a fraction of the triglycerides in oil was immobilized in a similar manner as oil in bulk oleogels and the mechanical properties of dispersed droplets were no longer reflecting the flow behavior of low viscous oil, which indicates oil gelation by EC.",
keywords = "Emulsion, Ethylcellulose, Interfacial activity, Micropipette manipulation, Oleogel, Solid-state NMR",
author = "Munk, {Merete B.} and Anders Utoft and Larsen, {Flemming H.} and David Needham and Jens Risbo",
year = "2019",
month = "4",
doi = "10.1016/j.foodhyd.2018.11.019",
language = "English",
volume = "89",
pages = "700--706",
journal = "Food Hydrocolloids",
issn = "0268-005X",
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}

Oleogelating properties of ethylcellulose in oil-in-water emulsions : The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies. / Munk, Merete B.; Utoft, Anders; Larsen, Flemming H.; Needham, David; Risbo, Jens.

In: Food Hydrocolloids, Vol. 89, 04.2019, p. 700-706.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Oleogelating properties of ethylcellulose in oil-in-water emulsions

T2 - The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies

AU - Munk, Merete B.

AU - Utoft, Anders

AU - Larsen, Flemming H.

AU - Needham, David

AU - Risbo, Jens

PY - 2019/4

Y1 - 2019/4

N2 - This study addressed the oleogelating properties of EC when EC-oleogel microdroplets are dispersed in an aqueous medium. By measuring the interfacial tension between oil-water, EC was found to be interfacial active. Oleogel-in-water emulsions were prepared by two different emulsification methods termed hot and cold. The first included high pressure homogenization of EC-oil and water at a temperature above the gelling point of EC, whereas the latter implied dispersion of set EC-oleogels in water by high speed mixing at a temperature below the melting point of EC-oleogels. The oleogelling functionality was lost when hot emulsification was applied. Instead EC migrated to the interface of oil and water and formed a shell around oil droplets which was assessed by micropipette manipulation techniques. On the other hand, the oleogel remained stable when EC-oleogel was dispersed in water using the cold emulsification method. For this system a fraction of the triglycerides in oil was immobilized in a similar manner as oil in bulk oleogels and the mechanical properties of dispersed droplets were no longer reflecting the flow behavior of low viscous oil, which indicates oil gelation by EC.

AB - This study addressed the oleogelating properties of EC when EC-oleogel microdroplets are dispersed in an aqueous medium. By measuring the interfacial tension between oil-water, EC was found to be interfacial active. Oleogel-in-water emulsions were prepared by two different emulsification methods termed hot and cold. The first included high pressure homogenization of EC-oil and water at a temperature above the gelling point of EC, whereas the latter implied dispersion of set EC-oleogels in water by high speed mixing at a temperature below the melting point of EC-oleogels. The oleogelling functionality was lost when hot emulsification was applied. Instead EC migrated to the interface of oil and water and formed a shell around oil droplets which was assessed by micropipette manipulation techniques. On the other hand, the oleogel remained stable when EC-oleogel was dispersed in water using the cold emulsification method. For this system a fraction of the triglycerides in oil was immobilized in a similar manner as oil in bulk oleogels and the mechanical properties of dispersed droplets were no longer reflecting the flow behavior of low viscous oil, which indicates oil gelation by EC.

KW - Emulsion

KW - Ethylcellulose

KW - Interfacial activity

KW - Micropipette manipulation

KW - Oleogel

KW - Solid-state NMR

U2 - 10.1016/j.foodhyd.2018.11.019

DO - 10.1016/j.foodhyd.2018.11.019

M3 - Journal article

AN - SCOPUS:85057341321

VL - 89

SP - 700

EP - 706

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -