https://search.dev.ndltd.org/etd/massey/oai:mro.massey.ac.nz:10179/74418
type: CreativeWork
name: The competitive adsorption of surfactants in model dairy emulsions : a thesis presented in partial fulfillment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand
description: Emulsion structure is an important factor effecting the properties and stability of dairy products. The formation of new surface area and the adsorption of emulsifiers in the homogenizer influences the final particle size distribution. In addition, this provides insight on what surfactants may be present on the oil droplet surface. This in turn effect what interactions might occur between droplets, the surfactants and other components in the product. Often there are multiple potential surfactants in the system and the ability to predict which will adsorb onto newly created oil droplet surface area is valuable. The objective of this study was to investigate how mixtures of dairy proteins and chemical surfactants stabilize oil droplet surfaces during emulsion formation. Characterizing the surface loading and emulsion surface areas were done in a simple oil-in-water emulsions with WPI and Tween. Initial investigations were carried out to characterize the emulsion structures formed with Tween surfactants. There were several factors limiting the minimal particle size and amount of new surface area created through high pressure homogenization stabilized by Tween. Two different types of Tweens were used to at various surfactant concentrations at 200 bar for 3 passes to determine the particle size distribution and specific surface area. There were no differences between Tween 60 and 80 emulsions. At concentrations above 3% Tween (wt%/oil) minimal changes in particle size and surface area were observed. Similarly, no significant difference was observed when oil concentration was adjusted from 15% to 40% at the same surface area to volume ratio. Further, the effect of temperature from 40°C to 70°C showed minimal differences in specific surface area and particle size. Under these conditions where there is excess surfactant present, the specific surface area created is limited by the capacity of the homogenizer to further break up particles. At high surfactant concentration 5% …
abstract: Emulsion structure is an important factor effecting the properties and stability of dairy products. The formation of new surface area and the adsorption of emulsifiers in the homogenizer influences the final particle size distribution. In addition, this provides insight on what surfactants may be present on the oil droplet surface. This in turn effect what interactions might occur between droplets, the surfactants and other components in the product. Often there are multiple potential surfactants in the system and the ability to predict which will adsorb onto newly created oil droplet surface area is valuable. The objective of this study was to investigate how mixtures of dairy proteins and chemical surfactants stabilize oil droplet surfaces during emulsion formation. Characterizing the surface loading and emulsion surface areas were done in a simple oil-in-water emulsions with WPI and Tween. Initial investigations were carried out to characterize the emulsion structures formed with Tween surfactants. There were several factors limiting the minimal particle size and amount of new surface area created through high pressure homogenization stabilized by Tween. Two different types of Tweens were used to at various surfactant concentrations at 200 bar for 3 passes to determine the particle size distribution and specific surface area. There were no differences between Tween 60 and 80 emulsions. At concentrations above 3% Tween (wt%/oil) minimal changes in particle size and surface area were observed. Similarly, no significant difference was observed when oil concentration was adjusted from 15% to 40% at the same surface area to volume ratio. Further, the effect of temperature from 40°C to 70°C showed minimal differences in specific surface area and particle size. Under these conditions where there is excess surfactant present, the specific surface area created is limited by the capacity of the homogenizer to further break up particles. At high surfactant concentration 5% …
author: Tohi, Ahotau Falemaka
date published: 2025
date modified: 2026-07-27T20:16:53Z
provider: Massey University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Massey University