Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions

Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions

Many applications for crystalline triglyceride-in-water dispersions exist in the life sciences and pharmaceutical industries. The main dispersion structures influencing product properties are the particle morphology and size distribution. These can be set by the formulation and process parameters, b...

Full description

Bibliographic Details
Main Authors: Jasmin Reiner, Désirée Martin, Franziska Ott, Leon Harnisch, Volker Gaukel, Heike Petra Karbstein
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Colloids and Interfaces
Subjects:
milk fat
cocoa butter
food emulsions
emulsion crystallization
particle morphology
dispersion stability
Online Access:https://www.mdpi.com/2504-5377/7/1/22

Internet

https://www.mdpi.com/2504-5377/7/1/22

Similar Items