Journal of the American Oil Chemists Society

, Volume 69, Issue 8, pp 728–733

The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content, purity of oils

  • Dorota Johansson
  • Björn Bergenståhl
Article

DOI: 10.1007/BF02635907

Cite this article as:
Johansson, D. & Bergenståhl, B. J Am Oil Chem Soc (1992) 69: 728. doi:10.1007/BF02635907

Abstract

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable) oils was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (nontriglycerides) on the interactions and on emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil-soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.

Key words

Emulsifiersfatfoodoilsrheologysedimentationsugartriglycerideswater

Copyright information

© American Oil Chemists’ Society 1992

Authors and Affiliations

  • Dorota Johansson
    • 1
  • Björn Bergenståhl
    • 1
  1. 1.Institute for Surface ChemistryStockholmSweden