A Transient Network Structure in Sucrose Stearate/Water Systems  [in Japanese] A Transient Network Structure in Sucrose Stearate/Water Systems  [in Japanese]

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Author(s)

    • KANEDA Isamu Kaneda Isamu
    • Department of Food Science and Wellness, College of Agriculture, Food, and Environment Science, Rakuno Gakuen University

Abstract

The rheological properties of an industrial-grade sucrose stearate aqueous solution were studied. This solution at 1 to 8 wt % appeared translucent or turbid from 20 to 48 °C; however, it became transparent above 48 °C and its viscosity increased. Furthermore, the apparent viscosity of the sample solution increased with temperature, and showed peak value at 48 °C for all such samples. On the other hand, small angle laser-light scattering studies revealed that the molecular-assembly size of the surfactant abruptly decreased at the same temperature. The dynamic modulus of the sample at approximately 48 °C was successfully analyzed with a bimodal Maxwell model, which showed that sucrose stearate formed several types of molecular assemblies and the shape was dependent on temperature. In particular, the rheological properties at approximately 48 °C strongly suggest that the surfactant formed thread-like molecular assemblies.

Journal

  • Nihon Reoroji Gakkaishi

    Nihon Reoroji Gakkaishi 42(2), 103-109, 2014

    The Society of Rheology, Japan

Codes

  • NII Article ID (NAID)
    130004926496
  • NII NACSIS-CAT ID (NCID)
    AN00198812
  • Text Lang
    JPN
  • Article Type
    journal article
  • ISSN
    0387-1533
  • NDL Article ID
    025496596
  • NDL Call No.
    Z14-725
  • Data Source
    NDL  IR  J-STAGE 
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