Abstract
Fat crystals influence the stability of food emulsions, such as margarine, butter, or cream, if adsorbed to the oil/water interface. During the adsorption process, a new fat crystal/water interface is created, while the oil/water interface is lost. The driving force for adsorption is therefore the difference between the interactions between fat crystal/water and oil/water. In this work, we have estimated this interaction difference and compared it to the displacement energy for fat crystals from the oil/water interface to the oil. Our calculations have shown that fat crystal adsorption to the oil/water interface (expressed by contact angle ϑ) is determined by polar energy, excess of fat crystal/water over oil/water (I sw -I ow ). The interfacial tension constitutes the resistance force for crystal adsorption to the interface. Polar interaction energy for fat crystal/water is stronger than the polar interaction energy for oil/water in all cases examined (I sw -I ow >0). The difference corresponds to about 104–106 hydrogen bonds for a hypothetical fat crystal with a diameter of 1 µm. The displacement energy for fat crystals to oil is lower than the polar energy excess in most cases examined. Thus, an additional interaction between fat crystals and oil makes it easy to displace the crystals to the oil. There is also a relationship between the adhesion tension (-γ ow • cos ϑ) for the crystals at the oil/water interface and the interfacial tension γ ow . A straight line of slope -1 is achieved for systems with low interfacial tensions (γ ow ) and low polar energy excess (I sw -I ow ).
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Johansson, D., B. Bergenståhl and E. Lundgren,J. Am. Oil Chem. Soc. 72:921 (1995).
Becher, P.,Emulsions: Theory and Practice, 2nd Edition, Reinhold Publishing Corp., New York, 1965.
Friberg, S.E., inFood Emulsions, edited by S.F. Friberg, Mercel Dekker, Inc., New York, 1976, p. 1.
Friberg, S.E., M.L. Hilton and L.B. Golgsmith,Cosmetics Toiletries 102:87 (1987).
Shaw, D.J.,Introduction to Colloid and Surface Chemistry, 2nd edn., Butterworth & Co. Publishers Ltd., London, 1970.
Fowkes, F.M., inContact Angle, Wettability and Adhesion, Advances in Chemistry Series 43, edited by R.F. Gould, American Chemical Society, Washington, D.C., 1964, p. 99.
Lucassen-Reynders, E.H., and J. Lucassen, inThe Scientific Basis of Flotation, edited by K.J. Ives, Martinus Nijhoff Publishers, The Hague, 1984, p. 79.
Campbell, I.J.,Food Colloids, edited by R.D. Bee, P. Richmond and J. Mingins, Royal Society of Chemistry, Special Publication No. 75, London, 1989, p. 272.
Dickinson, E.,An Introduction to Food Colloids, Oxford University Press, New York, 1992.
Johnson, R.E., Jr., and R.H. Dettre,Surface Colloid Sci. 2:85 (1969).
Tamai, Y., K. Makuunchi and M. Suzuki,J. Phys. Chem. 71:4176 (1967).
Handbook of Chemistry and Physics, edited by R.C. Weast, 56th edn., CRS Press, 1975–1976, F 47.
Swern, D., inBailey’s Industrial Oil and Fat Products, edited by D. Swern, 3rd edn., Interscience Publishers, a Division of John Wiley & Sons, New York, 1964, p. 101.
Johansson, D., The Influence of Food Emulsifiers on Fat and Sugar Dispersions in Oils, Techn. Licentiate Thesis, Royal Institute of Technology and Institute for Surface Chemistry, Stockholm, Sweden, 1993.
Israelachvili, J.N.,Intermolecular and Surface Forces, 2nd edn., Academic Press, London, 1991, p. 176.
Author information
Authors and Affiliations
About this article
Cite this article
Johansson, D., Bergenståhl, B. Wetting of fat crystals by triglyceride oil and water. 2. adhesion to the oil/water interface. J Am Oil Chem Soc 72, 933–938 (1995). https://doi.org/10.1007/BF02542071
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02542071