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

doi:10.1016/j.foodhyd.2018.11.019

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

Food Analytics and Biotechnology

5 Citations (Scopus)

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 language	English
Journal	Food Hydrocolloids
Volume	89
Pages (from-to)	700-706
Number of pages	7
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2018.11.019
Publication status	Published - 2019

Keywords

Emulsion
Ethylcellulose
Interfacial activity
Micropipette manipulation
Oleogel
Solid-state NMR

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10.1016/j.foodhyd.2018.11.019

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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. et al.

In: Food Hydrocolloids, Vol. 89, 2019, p. 700-706.

Research output: Contribution to journal › Journal article › Research › peer-review

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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",

doi = "10.1016/j.foodhyd.2018.11.019",

language = "English",

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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

Y1 - 2019

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

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DO - 10.1016/j.foodhyd.2018.11.019

M3 - Journal article

AN - SCOPUS:85057341321

SN - 0268-005X

VL - 89

SP - 700

EP - 706

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -