Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions

Lecithins are frequently applied in the food industry as emulsifiers, viscosity regulators, and dispersing agents. The main aim of the present work was to study the emulsifying capability of diverse sunflower lecithins so as to evaluate the functionality of these by-products, which are not extensive...

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Detalles Bibliográficos
Autores: Pan, Lucas G., Tomás, Mabel Cristina, Añon, Maria Cristina
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2002
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/120014
Acceso en línea:http://hdl.handle.net/11336/120014
Access Level:acceso abierto
Palabra clave:EMULSION STABILITY
OIL-IN-WATER EMULSIONS
PHOSPHOLIPIDS
SUNFLOWER LECITHINS
VERTICAL SCAN ANALYZER
WATER-IN-OIL EMULSIONS
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_7bb0cd5eb58f2ee8d4422813a2069c33
oai_identifier_str oai:ri.conicet.gov.ar:11336/120014
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
title Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
spellingShingle Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
Pan, Lucas G.
EMULSION STABILITY
OIL-IN-WATER EMULSIONS
PHOSPHOLIPIDS
SUNFLOWER LECITHINS
VERTICAL SCAN ANALYZER
WATER-IN-OIL EMULSIONS
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
title_full Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
title_fullStr Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
title_full_unstemmed Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
title_sort Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
dc.creator.none.fl_str_mv Pan, Lucas G.
Tomás, Mabel Cristina
Añon, Maria Cristina
author Pan, Lucas G.
author_facet Pan, Lucas G.
Tomás, Mabel Cristina
Añon, Maria Cristina
author_role author
author2 Tomás, Mabel Cristina
Añon, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv EMULSION STABILITY
OIL-IN-WATER EMULSIONS
PHOSPHOLIPIDS
SUNFLOWER LECITHINS
VERTICAL SCAN ANALYZER
WATER-IN-OIL EMULSIONS
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic EMULSION STABILITY
OIL-IN-WATER EMULSIONS
PHOSPHOLIPIDS
SUNFLOWER LECITHINS
VERTICAL SCAN ANALYZER
WATER-IN-OIL EMULSIONS
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Lecithins are frequently applied in the food industry as emulsifiers, viscosity regulators, and dispersing agents. The main aim of the present work was to study the emulsifying capability of diverse sunflower lecithins so as to evaluate the functionality of these by-products, which are not extensively used at present. The experimental results obtained for water-in-oil (W/O) emulsions showe that dispersions containing levels of 0.1% lecithins were more stable against coalescence than a control system, whereas those with 1% emulsifying agent exhibited the opposite behavior. On the other hand, faster sedimentation kinetics were observed at a concentration of 0.1% than at 1%. Lecithins with high phospholipid content, especially phosphatidylethanolamine and phosphatidylinositol, were found to be the best emulsifying agents for W/O dispersions. In the case of oil-in-water emulsions, it was possible to observe two processes: creaming of emulsions with the addition of 1% of lecithins, and instant creaming followed by coalescence of the cream phase in those cases corresponding to 0.1% added lecithin.
publishDate 2002
dc.date.none.fl_str_mv 2002-04
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/11336/120014
Pan, Lucas G.; Tomás, Mabel Cristina; Añon, Maria Cristina; Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions; Springer Heidelberg; Journal Of Surfactants And Detergents; 5; 2; 4-2002; 135-143
1097-3958
1558-9293
CONICET Digital
CONICET
url http://hdl.handle.net/11336/120014
identifier_str_mv Pan, Lucas G.; Tomás, Mabel Cristina; Añon, Maria Cristina; Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions; Springer Heidelberg; Journal Of Surfactants And Detergents; 5; 2; 4-2002; 135-143
1097-3958
1558-9293
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://tinyurl.com/y5heldc6
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11743-002-0213-1
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
dc.publisher.none.fl_str_mv Springer Heidelberg
publisher.none.fl_str_mv Springer Heidelberg
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
_version_ 1799194588647260160
spelling Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsionsPan, Lucas G.Tomás, Mabel CristinaAñon, Maria CristinaEMULSION STABILITYOIL-IN-WATER EMULSIONSPHOSPHOLIPIDSSUNFLOWER LECITHINSVERTICAL SCAN ANALYZERWATER-IN-OIL EMULSIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lecithins are frequently applied in the food industry as emulsifiers, viscosity regulators, and dispersing agents. The main aim of the present work was to study the emulsifying capability of diverse sunflower lecithins so as to evaluate the functionality of these by-products, which are not extensively used at present. The experimental results obtained for water-in-oil (W/O) emulsions showe that dispersions containing levels of 0.1% lecithins were more stable against coalescence than a control system, whereas those with 1% emulsifying agent exhibited the opposite behavior. On the other hand, faster sedimentation kinetics were observed at a concentration of 0.1% than at 1%. Lecithins with high phospholipid content, especially phosphatidylethanolamine and phosphatidylinositol, were found to be the best emulsifying agents for W/O dispersions. In the case of oil-in-water emulsions, it was possible to observe two processes: creaming of emulsions with the addition of 1% of lecithins, and instant creaming followed by coalescence of the cream phase in those cases corresponding to 0.1% added lecithin.Fil: Pan, Lucas G.. 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: Tomás, Mabel Cristina. 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: Añon, Maria Cristina. 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; ArgentinaSpringer Heidelberg2002-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/120014Pan, Lucas G.; Tomás, Mabel Cristina; Añon, Maria Cristina; Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions; Springer Heidelberg; Journal Of Surfactants And Detergents; 5; 2; 4-2002; 135-1431097-39581558-9293CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y5heldc6info:eu-repo/semantics/altIdentifier/doi/10.1007/s11743-002-0213-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:32:18Zoai:ri.conicet.gov.ar:11336/120014instacron: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 13:32:18.84CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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