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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Colloids and Interfaces |
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| Online Access: | https://www.mdpi.com/2504-5377/7/1/22 |
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| author | Jasmin Reiner Désirée Martin Franziska Ott Leon Harnisch Volker Gaukel Heike Petra Karbstein |
| author_facet | Jasmin Reiner Désirée Martin Franziska Ott Leon Harnisch Volker Gaukel Heike Petra Karbstein |
| author_sort | Jasmin Reiner |
| collection | DOAJ |
| description | 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, but temperature fluctuations may alter them afterwards. As the dispersed phase often consists of complex fats, there are many formulation variables influencing these product properties. In this study, we aimed to gain a better understanding of the influence of the dispersed-phase composition on the crystallization and melting behavior of these systems. We found that different particle morphologies can be obtained by varying the dispersed-phase composition. Droplets smaller than 1 µm were obtained after melting due to self-emulsification (SE), but these changes and coalescence events were only partly influenced by the melting range of the fat. With increasing surfactant concentration, the SE tendency increased. The smallest <i>x</i><sub>50,3</sub> of 3 µm was obtained with a surfactant concentration of 0.5 wt%. We attributed this to different mechanisms leading to the droplets’ breakup during melting, which we observed via thermo-optical microscopy. In addition, SE and coalescence are a function of the cooling and heating profiles. With slow heating (0.5 K/min), both phenomena are more pronounced, as the particles have more time to undergo the required mechanisms. |
| first_indexed | 2024-03-11T06:43:41Z |
| format | Article |
| id | doaj.art-5484d99ef4714d3e96ee8300c9a1ccb3 |
| institution | Directory Open Access Journal |
| issn | 2504-5377 |
| language | English |
| last_indexed | 2024-03-11T06:43:41Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Colloids and Interfaces |
| spelling | doaj.art-5484d99ef4714d3e96ee8300c9a1ccb32023-11-17T10:25:25ZengMDPI AGColloids and Interfaces2504-53772023-03-01712210.3390/colloids7010022Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in DispersionsJasmin Reiner0Désirée Martin1Franziska Ott2Leon Harnisch3Volker Gaukel4Heike Petra Karbstein5Karlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences—Food Process Engineering, 76131 Karlsruhe, GermanyKarlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences—Food Process Engineering, 76131 Karlsruhe, GermanyKarlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences—Food Process Engineering, 76131 Karlsruhe, GermanyKarlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences—Food Process Engineering, 76131 Karlsruhe, GermanyKarlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences—Food Process Engineering, 76131 Karlsruhe, GermanyKarlsruhe Institute of Technology, Institute of Process Engineering in Life Sciences—Food Process Engineering, 76131 Karlsruhe, GermanyMany 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, but temperature fluctuations may alter them afterwards. As the dispersed phase often consists of complex fats, there are many formulation variables influencing these product properties. In this study, we aimed to gain a better understanding of the influence of the dispersed-phase composition on the crystallization and melting behavior of these systems. We found that different particle morphologies can be obtained by varying the dispersed-phase composition. Droplets smaller than 1 µm were obtained after melting due to self-emulsification (SE), but these changes and coalescence events were only partly influenced by the melting range of the fat. With increasing surfactant concentration, the SE tendency increased. The smallest <i>x</i><sub>50,3</sub> of 3 µm was obtained with a surfactant concentration of 0.5 wt%. We attributed this to different mechanisms leading to the droplets’ breakup during melting, which we observed via thermo-optical microscopy. In addition, SE and coalescence are a function of the cooling and heating profiles. With slow heating (0.5 K/min), both phenomena are more pronounced, as the particles have more time to undergo the required mechanisms.https://www.mdpi.com/2504-5377/7/1/22milk fatcocoa butterfood emulsionsemulsion crystallizationparticle morphologydispersion stability |
| spellingShingle | Jasmin Reiner Désirée Martin Franziska Ott Leon Harnisch Volker Gaukel Heike Petra Karbstein Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions Colloids and Interfaces milk fat cocoa butter food emulsions emulsion crystallization particle morphology dispersion stability |
| title | Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions |
| title_full | Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions |
| title_fullStr | Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions |
| title_full_unstemmed | Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions |
| title_short | Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions |
| title_sort | influence of the triglyceride composition surfactant concentration and time temperature conditions on the particle morphology in dispersions |
| topic | milk fat cocoa butter food emulsions emulsion crystallization particle morphology dispersion stability |
| url | https://www.mdpi.com/2504-5377/7/1/22 |
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