Self assembly and rheology of emulsions-mimicking food emulsion rheology

An investigation has been carried out to understand the microstructure of amino based surfactant (cocoyl glutamic acid, CGT) and viscoelastic properties of emulsions mimicking the food emulsion rheology. The structural modulation of the surfactant aggregates depends on the degree of neutralization,...

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Published inFood Structure Vol. 1; no. 2; pp. 137 - 144
Main Authors Alam, Mohammad Mydul, Iemoto, Suzuka, Aramaki, Kenji, Oshimura, Eiko
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.04.2014
Subjects
Amino based surfactant
Cubic phase
Gel emulsion
Phase behaviour
Rheology
Gel emulsion
Amino based surfactant
Rheology
Cubic phase
Phase behaviour
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Abstract An investigation has been carried out to understand the microstructure of amino based surfactant (cocoyl glutamic acid, CGT) and viscoelastic properties of emulsions mimicking the food emulsion rheology. The structural modulation of the surfactant aggregates depends on the degree of neutralization, temperature and oil concentration. Phase behaviour of the CGT surfactant system behaves similar to a short chain (C12EO8) (Aramaki & Khalid, 2004) or a long chain (C12EO25) (Rodriguez, Shigeta, & Kunieda, 2000) non-ionic surfactant systems, depending on the degree of neutralization. Krafft point of the CGT surfactant has been decreased with the addition of triethanolamine (TEA) and temperature. In presence of oil liquid crystal structure has been modified, which is due to the changing of the surfactant layer curvature (Kunieda, Umizu, & Aramaki, 2000). It is interesting to note that the I1 phase solubilizes large amount of oil. High viscosity with large amount of oil emulsions were obtained when the degree of neutralization, n=1.2. The decrease in viscosity with the oil content in the O/I1 emulsions is ascribed to the lower volume fraction of the continuous phase (I1 phase).
AbstractList An investigation has been carried out to understand the microstructure of amino based surfactant (cocoyl glutamic acid, CGT) and viscoelastic properties of emulsions mimicking the food emulsion rheology. The structural modulation of the surfactant aggregates depends on the degree of neutralization, temperature and oil concentration. Phase behaviour of the CGT surfactant system behaves similar to a short chain (C12EO8) (Aramaki & Khalid, 2004) or a long chain (C12EO25) (Rodriguez, Shigeta, & Kunieda, 2000) non-ionic surfactant systems, depending on the degree of neutralization. Krafft point of the CGT surfactant has been decreased with the addition of triethanolamine (TEA) and temperature. In presence of oil liquid crystal structure has been modified, which is due to the changing of the surfactant layer curvature (Kunieda, Umizu, & Aramaki, 2000). It is interesting to note that the I1 phase solubilizes large amount of oil. High viscosity with large amount of oil emulsions were obtained when the degree of neutralization, n=1.2. The decrease in viscosity with the oil content in the O/I1 emulsions is ascribed to the lower volume fraction of the continuous phase (I1 phase).
Author Alam, Mohammad Mydul
Oshimura, Eiko
Aramaki, Kenji
Iemoto, Suzuka
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Keywords Gel emulsion
Amino based surfactant
Rheology
Cubic phase
Phase behaviour
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SSID ssj0002950264
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Snippet An investigation has been carried out to understand the microstructure of amino based surfactant (cocoyl glutamic acid, CGT) and viscoelastic properties of...
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elsevier
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StartPage 137
SubjectTerms Amino based surfactant
Cubic phase
Gel emulsion
Phase behaviour
Rheology
Title Self assembly and rheology of emulsions-mimicking food emulsion rheology
URI https://dx.doi.org/10.1016/j.foostr.2013.09.001
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