Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends
Droplet size distribution and thermal behavior of concentrated oil-in-water emulsions based on soybean oil (SBO)/palm kernel olein (PKO) blends were investigated. The emulsions were prepared using 70% (wt./wt.) oil blends of SBO/PKO as dispersed phases and stabilized by egg yolk. An increase in PKO...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2009
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/17382/ http://psasir.upm.edu.my/id/eprint/17382/1/Thermal%20behavior%20of%20concentrated%20oil.pdf |
| _version_ | 1848843226055704576 |
|---|---|
| author | Ibrahim, Nor Hayati Che Man, Yaakob Tan, Chin Ping Nor Aini, Idris |
| author_facet | Ibrahim, Nor Hayati Che Man, Yaakob Tan, Chin Ping Nor Aini, Idris |
| author_sort | Ibrahim, Nor Hayati |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Droplet size distribution and thermal behavior of concentrated oil-in-water emulsions based on soybean oil (SBO)/palm kernel olein (PKO) blends were investigated. The emulsions were prepared using 70% (wt./wt.) oil blends of SBO/PKO as dispersed phases and stabilized by egg yolk. An increase in PKO level (0–40% wt./wt.) in the oil dispersed phase volume fraction caused significant increases (p < 0.05) in volume-weighted mean diameter (d4,3). The DSC data suggested that crystallization of the emulsions was induced by a ‘template effect’ of yolk constituents via a surface heterogeneous nucleation. Emulsions with 0–20% (wt./wt.) PKO levels in the dispersed phase demonstrated a good cool–heat stability even after three successive thermal cycles (from 50 °C to −70 °C at 10 min/°C). After the first thermal cycle, emulsions with 30% and 40% PKO levels in the oil dispersed phase were destabilized due to strong coalescence and crystallized via volume-surface heterogeneous nucleation. The unstable emulsions were attributable to high level of saturated triacylglycerols from PKO, with high droplet size characteristic, causing them to be more prone to partial coalescence. |
| first_indexed | 2025-11-15T08:11:39Z |
| format | Article |
| id | upm-17382 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:11:39Z |
| publishDate | 2009 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-173822015-09-30T02:39:07Z http://psasir.upm.edu.my/id/eprint/17382/ Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends Ibrahim, Nor Hayati Che Man, Yaakob Tan, Chin Ping Nor Aini, Idris Droplet size distribution and thermal behavior of concentrated oil-in-water emulsions based on soybean oil (SBO)/palm kernel olein (PKO) blends were investigated. The emulsions were prepared using 70% (wt./wt.) oil blends of SBO/PKO as dispersed phases and stabilized by egg yolk. An increase in PKO level (0–40% wt./wt.) in the oil dispersed phase volume fraction caused significant increases (p < 0.05) in volume-weighted mean diameter (d4,3). The DSC data suggested that crystallization of the emulsions was induced by a ‘template effect’ of yolk constituents via a surface heterogeneous nucleation. Emulsions with 0–20% (wt./wt.) PKO levels in the dispersed phase demonstrated a good cool–heat stability even after three successive thermal cycles (from 50 °C to −70 °C at 10 min/°C). After the first thermal cycle, emulsions with 30% and 40% PKO levels in the oil dispersed phase were destabilized due to strong coalescence and crystallized via volume-surface heterogeneous nucleation. The unstable emulsions were attributable to high level of saturated triacylglycerols from PKO, with high droplet size characteristic, causing them to be more prone to partial coalescence. Elsevier 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17382/1/Thermal%20behavior%20of%20concentrated%20oil.pdf Ibrahim, Nor Hayati and Che Man, Yaakob and Tan, Chin Ping and Nor Aini, Idris (2009) Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends. Food Research International, 42 (8). pp. 1223-1232. ISSN 0963-9969 Emulsions. Soy oil. Palm kernel olein. 10.1016/j.foodres.2009.06.009 English |
| spellingShingle | Emulsions. Soy oil. Palm kernel olein. Ibrahim, Nor Hayati Che Man, Yaakob Tan, Chin Ping Nor Aini, Idris Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends |
| title | Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends |
| title_full | Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends |
| title_fullStr | Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends |
| title_full_unstemmed | Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends |
| title_short | Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends |
| title_sort | thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends |
| topic | Emulsions. Soy oil. Palm kernel olein. |
| url | http://psasir.upm.edu.my/id/eprint/17382/ http://psasir.upm.edu.my/id/eprint/17382/ http://psasir.upm.edu.my/id/eprint/17382/1/Thermal%20behavior%20of%20concentrated%20oil.pdf |