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dc.contributor.author
Márquez, Andrés Leonardo
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dc.contributor.author
Wagner, Jorge Ricardo
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dc.date.available
2022-03-22T03:07:17Z
dc.date.issued
2021-03
dc.identifier.citation
Márquez, Andrés Leonardo; Wagner, Jorge Ricardo; Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content; Springer; Food Biophysics; 16; 1; 3-2021; 98-108
dc.identifier.issn
1557-1858
dc.identifier.uri
http://hdl.handle.net/11336/153681
dc.description.abstract
This work is focused on the study of freeze-thaw behavior of double (W1/O/W2) emulsions by the application of a coolingheating-cooling cycle by differential scanning calorimetry. Emulsions were prepared with sodium caseinate as hydrophilic emulsifier in outer aqueous (W2) phase and sunflower oil (SO) and/or interesterified vegetable fat (VF) plus polyglycerol polyricinoleate as lipophilic emulsifier in lipid phase. The effects of sodium chloride concentration in inner aqueous (W1) phase and solid fat content in lipid phase were analyzed. In all cases, W1 phase froze at lower temperature than W2 phase because higher undercooling was required for the crystallization of inner water droplets. In the absence of VF, the system with low salt concentration showed water diffusion from undercooled W1 phase to frozen W2 phase at the first cooling stage, due to the lower vapor pressure of ice. However, at the second cooling stage, this phenomenon was not observed and partial recovery of inner water was detected, probably because of an osmotic effect. The increase of salt concentration allowed a higher retention of inner water after freezing of W2 phase, attributed to the lowered vapor pressure of W1 phase. The loss of inner water was also restrained or prevented by the presence of VF in lipid phase due to the immobilization of water droplets within a fat crystal network. The crystallization behavior of SO was related to inner water quantity and VF content. This study could be useful for the formulation of W1/O/W2 emulsions with enhanced freeze-thaw stability.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
DIFFERENTIAL SCANNING CALORIMETRY
dc.subject
DOUBLE EMULSION
dc.subject
FREEZE-THAWING
dc.subject
SOLID FAT CONTENT
dc.subject
WATER DIFFUSION
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-03-14T21:09:46Z
dc.identifier.eissn
1557-1866
dc.journal.volume
16
dc.journal.number
1
dc.journal.pagination
98-108
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Márquez, Andrés Leonardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Biophysics
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11483-020-09653-9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11483-020-09653-9
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