Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology

The objective was to analyze the microstructure, stability, and rheology of model emulsions prepared with distilled water, refined sunflower oil, and different Spans (20, 40, 60, and 80) as emulsifiers. The effects of the water content and Span 60 concentration were studied. The lowest water content...

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Detalles Bibliográficos
Autores: Márquez, Andrés Leonardo, Palazolo, Gonzalo Gastón, Wagner, Jorge Ricardo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2007
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/109850
Acceso en línea:http://hdl.handle.net/11336/109850
Access Level:acceso abierto
Palabra clave:SPANS
W/O EMULSION
W/O/W EMULSION
MICROSTRUCTURE
STABILITY
RHEOLOGY
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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spelling Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheologyMárquez, Andrés LeonardoPalazolo, Gonzalo GastónWagner, Jorge RicardoSPANSW/O EMULSIONW/O/W EMULSIONMICROSTRUCTURESTABILITYRHEOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective was to analyze the microstructure, stability, and rheology of model emulsions prepared with distilled water, refined sunflower oil, and different Spans (20, 40, 60, and 80) as emulsifiers. The effects of the water content and Span 60 concentration were studied. The lowest water contents led to w/o emulsions, whereas higher percentages gave w/o/w emulsions. Microscopy analysis showed that w/o/w emulsions of higher water contents had a lower number of internal water droplets. W/o emulsions were destabilized by coalescence and sedimentation, whereas creaming was observed in unstable w/o/w emulsions. In the last ones, the creaming stability decreased with increasing water content and enhanced with higher Span 60 concentration; the same effect was observed in their viscoelasticity: They were from unstable liquids to stable gels. Solid Spans (40 and 60) produced more consistent w/o/w emulsions at low water contents and more stable systems at high water percentages in comparison with liquid Spans (20 and 80).Fil: Márquez, Andrés Leonardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Palazolo, Gonzalo Gastón. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; ArgentinaSpringer2007-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109850Márquez, Andrés Leonardo; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology; Springer; Colloid and Polymer Science; 285; 10; 3-2007; 1119-11280303-402XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s00396-007-1663-3info:eu-repo/semantics/altIdentifier/doi/10.1007/s00396-007-1663-3info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:26:08Zoai:ri.conicet.gov.ar:11336/109850instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:26:08.547CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
title Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
spellingShingle Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
Márquez, Andrés Leonardo
SPANS
W/O EMULSION
W/O/W EMULSION
MICROSTRUCTURE
STABILITY
RHEOLOGY
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
title_full Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
title_fullStr Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
title_full_unstemmed Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
title_sort Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
dc.creator.none.fl_str_mv Márquez, Andrés Leonardo
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author Márquez, Andrés Leonardo
author_facet Márquez, Andrés Leonardo
Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author_role author
author2 Palazolo, Gonzalo Gastón
Wagner, Jorge Ricardo
author2_role author
author
dc.subject.none.fl_str_mv SPANS
W/O EMULSION
W/O/W EMULSION
MICROSTRUCTURE
STABILITY
RHEOLOGY
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic SPANS
W/O EMULSION
W/O/W EMULSION
MICROSTRUCTURE
STABILITY
RHEOLOGY
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description The objective was to analyze the microstructure, stability, and rheology of model emulsions prepared with distilled water, refined sunflower oil, and different Spans (20, 40, 60, and 80) as emulsifiers. The effects of the water content and Span 60 concentration were studied. The lowest water contents led to w/o emulsions, whereas higher percentages gave w/o/w emulsions. Microscopy analysis showed that w/o/w emulsions of higher water contents had a lower number of internal water droplets. W/o emulsions were destabilized by coalescence and sedimentation, whereas creaming was observed in unstable w/o/w emulsions. In the last ones, the creaming stability decreased with increasing water content and enhanced with higher Span 60 concentration; the same effect was observed in their viscoelasticity: They were from unstable liquids to stable gels. Solid Spans (40 and 60) produced more consistent w/o/w emulsions at low water contents and more stable systems at high water percentages in comparison with liquid Spans (20 and 80).
publishDate 2007
dc.date.none.fl_str_mv 2007-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/109850
Márquez, Andrés Leonardo; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology; Springer; Colloid and Polymer Science; 285; 10; 3-2007; 1119-1128
0303-402X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/109850
identifier_str_mv Márquez, Andrés Leonardo; Palazolo, Gonzalo Gastón; Wagner, Jorge Ricardo; Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology; Springer; Colloid and Polymer Science; 285; 10; 3-2007; 1119-1128
0303-402X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s00396-007-1663-3
info:eu-repo/semantics/altIdentifier/doi/10.1007/s00396-007-1663-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15,81155

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