Characterization of nanoparticles stabilized food emulsion and its adhesion to packaging sheets
Abstract: The competition between companies provides an outstanding importance to study the problem of food emulsion. Especially emulsions that stabilized by particles, of higher stability, which are of lower price than the corresponding emulsifiers. Adhesion to their contact surfaces is of unlimited goal to clean the packages with the least cost. A study of emulsions stabilized by nanometer-sized silica particles alone (trade name; Nalco 1060, Ludox AM30, Ludox AS40, Ludox Sm30 and Ludox TM50) were performed to determine the best silica particles for edible emulsion stabilization. Bulk adhesion was experimentally measured by weighing the remaining food emulsion on solid surfaces after contact (i.e., adhesion amount).A series of different emulsions of (corn, olive, soya bean and sunflower oils) which stabilized by silica particles were prepared to study the effect of using surfaces of different hydrophobicity. Polypropylene, polyester and glass were used as packaging surfaces that are of different philicity.
[Saber A. Ibrahim and Omar R. Soliman (2014); Characterization of nanoparticles stabilized food emulsion and its adhesion to packaging sheets Int. J. of Adv. Res. 2 (10). 0] (ISSN 2320-5407). www.journalijar.com
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