Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

Posted on 15 March, 201214 May, 2017 by antiox@uvigo.es

We determined the effects of emulsifier concentration and temperature on the distribution of gallic acid (GA) in a food-grade emulsion composed of 1:9 vol:vol stripped corn oil, acidic water and Tween 20. The distribution of GA can be defined by the partition constant between the aqueous and the interfacial regions, View the MathML source, which was determined by using a kinetic method and the pseudophase kinetic model [...]

Distribution of Tert-Butylhydroquinone in a Corn Oil/C12E6/Water Based Emulsion. Application of the Pseudophase Kinetic Model

Posted on 26 April, 201114 May, 2017 by antiox@uvigo.es

We have determined the distribution of the antioxidant tert-butylhydroquinone, TBHQ, between the oil and interfacial regions of an emulsion composed of stripped corn oil, acidic water and hexaethyleneglycol monododecyl ether, C12E6, by employing a kinetic method based on the reaction between the hydrophobic 16-hexadecylbenzenediazonium ions, 16-ArN2+, and TBHQ [...]