Effects of Hydrophobic Emulsifier Additives on Crystallization Behavior of Palm Mid Fraction in Oil-in-Water Emulsion

摘要

Ultrasonic velocity measurements and X-ray diffraction were employed to monitoro the crystallization behvior of palm mid fraction (PMF) in oil-in-water emulsions (20 vol%). Three hydrophobic emulsifiers-sucrose oloigomesters (SOE) containing plamitic acid (P-170) and stearic acid (S-170) moieities and a polyglycerine ester (DAS-750) containing a stearic acid moiety-were added to PMF in an attempt to increase the rate and extent of crystallization of PMF, which are otherwise suppressed owing to emulsification of the oil phase into many droplets. The results revealed that the hydorphobic emulsifiers accelerate the nulceation of PMF in the emulsion system, while retarding the rate of crystal growth. As a result, the crystallization temperature (T_c) of PMF increased with increasing concentrations of the hydrophobic emulsifies. The effects of the three additives were different; in particular the addition of DAS-750 remarkably enhanced crystallization at low concentrations. By adding the emulsifiers at higher concentrations, the polymorphic behvior of PMF crystallization was also modified to different degrees, deopending on the type of emulsifier. With addition of SOE, PMF crystallized predominantly in the #beta#' form; with addition of DAS-750, the extent of #beta#' nucleation was reduced by comparison with that observed with SOE. The results were explained in terms of adsorption of the hydrophobic emulsifier additives at the oil-water interface, which provides a template for acceleration of surface heterogeneous nucleation of PMF in the emulsion system.