Interactive roles of co-solvents and lemon-oil composition in the fabrication of dilutable clear emulsions.
Food Res Int
; 191: 114649, 2024 Sep.
Article
de En
| MEDLINE
| ID: mdl-39059933
ABSTRACT
Clear emulsions are used as flavor carriers by the beverage industry because of their favorable optical properties. A transparent microemulsion with small droplets requires a high concentration of surfactants, and is often non-dilutable, posing a significant challenge to their application in the food industry. The formation of dilutable microemulsions by modulating the compatibility of oil composition and co-solvents was studied. While single-fold lemon oil exhibited poor loading capacity overall, no precipitation occurred due to the stronger interaction between monoterpenes and sucrose monopalmitate (SMP). Conversely, emulsification of five-fold lemon oil with 20 % ethanol demonstrated a higher loading capacity and a stronger dilution stability than other lemon oils. This is likely due to the balanced composition of surface-active monoterpenes and other components in five-fold lemon oil which facilitated the effective use of micellar space and aided in the retention of both surfactants and co-solvents post-dilution. The emulsification of higher-folded lemon oil, however, was favored by the use of propylene glycol as a surfactant exhibiting stronger dilution stability than ethanol, though it required twice as much co-solvent. The high concentration of surface-active monoterpene in the lower-folded lemon oils competes with propylene glycol for interfacial incorporation. This study demonstrated that co-solvents and oil composition play interactive roles in producing dilutable optically clear emulsions, and it provides a blueprint for the food industry to design colloidal systems using a minimum of surfactants.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Solvants
/
Tensioactifs
/
Huiles végétales
/
Émulsions
Langue:
En
Journal:
Food Res Int
Année:
2024
Type de document:
Article
Pays d'affiliation:
États-Unis d'Amérique