Abstract
The slow rate of drop coalescence at 5 ‡C in concentrated corn oil-in-water emulsions stabilised with sodium caseinate, glyceryl monostearate and glyceryl distearate was deduced from changes in the drop size distribution. Both pH and the monoglyceride/diglyceride ratio influenced coalescence. At any pH minimum coalescence was observed at a 5/2 monoglyceride/diglyceride ratio. This was attributed to association of caseinate with a previously formed “complex” of monoglyceride and diglyceride, so supporting an interpretation previously proposed on the basis of rheological data for the emulsions and for films of caseinate-glycerides at the oil-water interface.
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Doxastakis, G., Sherman, P. The interaction of sodium caseinate with monoglyceride and diglyceride at the oil-water interface in corn oil-in-water emulsions and its effect on emulsion stability. Colloid & Polymer Sci 262, 902–905 (1984). https://doi.org/10.1007/BF01452222
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DOI: https://doi.org/10.1007/BF01452222