Effect of Emulsifier Type on the Crystallization Kinetics of Oil-in-Water Emulsions Containing a Mixture of Solid and Liquid Droplets

Abstract

Measurements of the ultrasonic velocity as a function of time (at 6.0°C) have been used to monitor the kinetics of crystallization of oil droplets in n -hexadecane-in-water emulsions containing a mixture of solid and liquid droplets. Crystallization is induced in liquid droplets when solid droplets are present. Induced crystallization is probably caused by crystals, protruding from solid droplets, penetrating into liquid droplets during collisions and thus acting as nucleation sites for crystal growth. The rate of induced crystallization depends strongly on the type of emulsifier used to stabilize the emulsion droplets. For the series of emulsifiers used in this study the rate decreased in the following order: Tween 20 > SDS > β-lactoglobulin > β-casein. Differences in rate can be explained by considering the influence the emulsifiers have on the interactions between droplets.