Article
Version 1
This version is not peer-reviewed
Fat-Based Submicron Particle Formation and Characterization for Food Application
Version 1
: Received: 9 August 2024 / Approved: 12 August 2024 / Online: 12 August 2024 (14:12:22 CEST)
How to cite: Dubey, B.; Badjona, A.; Nahar, S. Fat-Based Submicron Particle Formation and Characterization for Food Application. Preprints 2024, 2024080801. https://doi.org/10.20944/preprints202408.0801.v1 Dubey, B.; Badjona, A.; Nahar, S. Fat-Based Submicron Particle Formation and Characterization for Food Application. Preprints 2024, 2024080801. https://doi.org/10.20944/preprints202408.0801.v1
Abstract
One of the most crucial attributes of emulsions is their particle size, which has implication on the stability, rheology as well as sensory properties in different food applications. Homogenization speed is an important parameter that disrupts fat globules into desirable particle sizes. The effect of emulsification composition and homogenization parameters on particle size distribution of palm stearin oil-in-water emulsion was investigated. A palm stearin oil-in-water emulsion was homogenized at different speed (10k-25k rpm) and the particle size distribution was investigated. When the homogenization speed was increased above >10k rpm, the particle size distribution decreased. Increasing concentration of surfactant from 1 wt.% to 3wt.%, in the emulsion showed a decrease in particle size distribution for all homogenisation speed. Oil droplet size could also be minimized by increasing the concentration of sugar in continuous phase.
Keywords
Homogenisation; Emulsion; Particle size distribution; palm stearin
Subject
Biology and Life Sciences, Food Science and Technology
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Comments (0)
We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.
Leave a public commentSend a private comment to the author(s)
* All users must log in before leaving a comment
