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- W2023689595 abstract "Various degrees of flocculation were induced in a 20 wt % n-hexadecane and confectionery-coating fat emulsion by adding xanthan gum (0-0.3 wt %). The emulsions were temperature cycled (40 to -10 to 40 to -10 degrees C) in a differential scanning calorimeter. The emulsified and de-emulsified fat crystallized at different temperatures, and the ratio of the two enthalpies was used to calculate the proportion of de-emulsified fat and hence the extent of breakdown of the emulsion. The n-hexadecane droplets were stable to temperature cycling, whereas the confectionery-coating fat destabilized to a greater or lesser extent. The maximum destabilization of the confectionery-coating fat occurred at those concentrations of xanthan required to induce creaming." @default.
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- W2023689595 date "2002-07-27" @default.
- W2023689595 modified "2023-10-14" @default.
- W2023689595 title "Influence of Fat Crystallization on the Stability of Flocculated Emulsions" @default.
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- W2023689595 doi "https://doi.org/10.1021/jf020319y" @default.
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