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Kinetics of demulsification of food protein-stabilized oil-in-water emulsions

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

Demulsification of food protein stabilized oil-in-water emulsions was determined as a function of time. Demulsification conformed to the empirical equation q′-Q t/(B+t), where q′ is the increase in moisture content of the down layer of emulsions at time t, Q is the maximum increase in moisture content, and B is the time required to gain Q/2. Emulsions separate water according to a second order rate law, which would indicate that flocculation is the rate determining step in demulsification.

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Authors and Affiliations

  1. Departemento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Buenos Aires, República Argentina

    B. E. Elizalde, A. M. R. Pilosof, L. Dimier & G. B. Bartholomai

  2. Comisión de investigaciones Cientificas de la Provincia de Buenos Aires, Buenos Aires, República Argentina

    B. E. Elizalde

  3. Consejo Nacional de Investigaciones Cientifficas y Técnicas de la República Argentina, Buenos Aires, República Argentina

    A. M. R. Pilosof, L. Dimier & G. B. Bartholomai

Authors
  1. B. E. Elizalde
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  2. A. M. R. Pilosof
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  3. L. Dimier
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  4. G. B. Bartholomai
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Cite this article

Elizalde, B.E., Pilosof, A.M.R., Dimier, L. et al. Kinetics of demulsification of food protein-stabilized oil-in-water emulsions. J Am Oil Chem Soc 66, 1454–1458 (1989). https://doi.org/10.1007/BF02661970

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  • DOI: https://doi.org/10.1007/BF02661970

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