Abstract
Model water-in-oil emulsions were shear-crystallized to produce crystal spheroid-encapsulated droplets. The bulk oil phase was composed of canola oil (CO), fully-hydrogenated canola oil (FHCO), and different emulsifiers: glycerol monostearate (GMS), glycerol monopalmitate (GMP), glycerol monooleate (GMO), sorbitan monostearate (SMS), or polyglycerol polyricinoleate (PGPR). Emulsions were prepared using a rotor-stator and then further shear-crystallized using a rheometer with a parallel plate geometry. The efficacy of water droplet encapsulation was dependent on emulsifier type, with the glycerol-based emulsifiers (GMS, GMP, and GMO), due to their molecular similarity with the crystallizing phase (FHCO), producing smooth-surfaced crystal spheroid shells while SMS produced irregularly-shaped crystal shells and droplet cores. PGPR-based emulsions did not exhibit droplet encapsulation due to the emulsifier's large molecular difference to the crystallizing phase. Analysis of viscosity profiles, thermal behavior, and X-ray diffraction revealed that the addition of an aqueous phase did not significantly affect crystal polymorphism. These results serve as a foundation for the development of novel emulsions systems for use in industries where effective water droplet encapsulation is necessary for optimum product performance.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
