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• W2016708461 abstract "Emulsions inversion occurs in many industrial processes and may be influenced by the formulation conditions, composition and emulsification protocols. In this work, the influence of emulsifiers and stirring on catastrophic inversion (O/W to W/O) was evaluated. Emulsions were prepared with different stirring rates, using soy lecithin and Tween 80, at 2 and 5 wt%. The aqueous phase was distilled water with 1 wt% NaCl and the oil phase was soy oil. These emulsions were analyzed by conductivity, stability, microscopy and rheology assays. The most stable emulsions presented inversion with a smaller amount of the external phase. Rheological analysis showed that, with a higher concentration of emulsifier, it is better to use Tween 80 when lower viscosity is desired, while soy lecithin is more appropriate for higher viscosity products. The oscillatory tests showed that while the emulsions prepared using Tween 80 exhibited concentrated solution behavior, those prepared with soy lecithin exhibited strong gel behavior." @default.
• W2016708461 created "2016-06-24" @default.
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• W2016708461 date "2013-05-01" @default.
• W2016708461 modified "2023-10-16" @default.
• W2016708461 title "Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions" @default.
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• W2016708461 doi "https://doi.org/10.1016/j.jfoodeng.2012.12.008" @default.
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