Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives

• Wetting of fat crystals has been extensively examined in this work by contact angle (0) measurements of fat crystal, oil, and water in three-phase contact. Contact angle was measured in oil. The crystals were nonpolar and wetted by oil for a contact angle equal to 0°, and polar and wetted by water for an angle equal to 180°. Fat crystals are expected to contribute to the stability of margarine emulsions if they are preferentially wetted by the oil phase (0° c 0 < 90°), but result in instability if they are preferentially wetted by the water phase (90°

Ämnesord

NATURVETENSKAP  -- Kemi -- Annan kemi (hsv//swe)

NATURAL SCIENCES  -- Chemical Sciences -- Other Chemistry Topics (hsv//eng)

Nyckelord

Advancing and receding contact angles

emulsifiers

emulsions

fat crystals

food

interfacial tension

oil/water interface

triglycerides

vegetable oils

wetting

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