Shear-Induced Instabilities in Oil-in-Water Emulsions Comprising Partially Crystallized Droplets

Abstract

We produced triglyceride-in-water emulsions comprising semicrystallized droplets, stabilized by a mixture of protein and low molecular weight surfactant. In these systems, partial (unrelaxed) coalescence could be produced by a thermal treatment referred to as tempering or by the application of a shear. Both primary emulsions and thermally induced gels were submitted to shear strains of variable amplitude, and the resulting transitions were identified. Partial or total destruction of the materials took place and was revealed by the formation of macroscopic clumps. We examined the impact of the initial average droplet size and of the interface composition (controlled by the bulk surfactant-to-protein molar ratio) on the sensitivity to partial coalescence. The evolution under shear occurred via two limiting mechanisms, depending on the susceptibility to partial coalescence. Materials that exhibited fast partial coalescence underwent gelling followed by phase inversion and partial expulsion of the aqueous phase. Alternatively, when the rate of partial coalescence was quite low, large clumps were randomly distributed over the volume and coexisted with a fluid emulsion. The same phenomenology was observed under both oscillatory and steady shear conditions. Interestingly, in oscillatory conditions, clumping was observed above a very well-defined and reproducible value of the strain amplitude independent of the initial state of the system (emulsion or gel).