書誌事項
- タイトル別名
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- DSC Study of Effects of Addition of Sucrose Fatty Acid Esters on Oil Phase Crystallization of Oil in Water Emulsion
- O W エマルション チュウ ノ ユソウ ケッショウカ ニ オケル ショトウ シボウサン エステル テンカ コウカ ノ DSC ソクテイ
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Differential scanning calorymetry (DSC) was conducted to clarify the crystallization behavior of n-hexadecane dispersed in oil-in-water emulsions (n-hexadecane : water=20 : 80). Tween 20 was used for emulsification and four sucrose fatty acid esters; sucrose laurate (L-195), sucrose palmitate (P-170), sucrose stearate (S-170) and sucrose oleate (O-170) were added to n-hexadecane. Crystallization temperature (Tc) of n-hexadecane in the emulsion system was 3.4°C and the melting temperature (Tm) was 17.4°C. Tc and Tm were 16.9°C and 18.5°C for bulk n-hexadecane, respectively. P-170 and S-170 addition resulted in considerable increase in Tc of n-hexadecane/water emulsions but L-195 had only slight effect. O-170, possessing oleic acid moieties as its hydrophobic portion had no effect on Tc of n-hexadecane/water emulsions. In bulk liquid, none of the sucrose esters showed any effect on Tc or Tm of n-hexadecane.<BR>With the addition of P-170 and S-170, small endothermic peaks appeared at 3.6°C and 4.1°C (on heating) and exothermic peaks at -3.2 and -3.0°C (on cooling) appeared in addition to the crystallization and melting peaks of n-hexadecane. These peaks corresponded to phase transitions of molecular aggregates formed emulsion interfaces. The mechanisms for acceleration of crystallization of n-hexadecane and molecular aggregate formation are discussed with consideration to interface adsorption and mesophase formation due to sucrose fatty acid ester addition in n-hexadecane.
収録刊行物
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- 日本油化学会誌
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日本油化学会誌 49 (3), 255-262,278, 2000
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679067672064
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- NII論文ID
- 10005364844
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- NII書誌ID
- AN10512582
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- ISSN
- 18841996
- 13418327
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- NDL書誌ID
- 5315769
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- データソース種別
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- JaLC
- NDL
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