Tag: pseudophase model

Effects of acidity, temperature and emulsifier concentration on the distribution of caffeic acid in stripped corn and olive oil in water emulsions

Posted on by antiox@uvigo.es

We evaluated the effects of oil type, oil to water ratio, emulsifier concentration, acidity, and temperature on the distribution of caffeic acid, CA, in emulsions composed of stripped olive and corn oils, acidic water, and Tween 20. CA mainly distributes between the water and interfacial regions because it is sparingly soluble in oils, as demonstrated by auxiliary partitioning experiments in the absence of an emulsifier [...]

Effects of acidity and emulsifier concentration on the distribution of Vitamin C in a model food emulsion

Posted on by antiox@uvigo.es

We have analyzed the effects of acidity and emulsifier concentration on the distribution of ascorbic acid or vitamin C (VC) in a model emulsion prepared by mixing octane, acidic (HCl) water and the non-ionic surfactant hexaethyleneglycol monododecyl ether (C12E6). VC is oil insoluble, and only the partition constant between the interfacial and aqueous regions (PWI) is needed to describe its distribution within the emulsion [...]

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

Posted on 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 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 [...]

Quantitative determination of alpha-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion

Posted on by antiox@uvigo.es

Until recently, determining the distribution of antioxidants, AOs, between the oil, interfacial and aqueous regions of opaque emulsions has not worked well because the concentrations of AOs in interfacial regions cannot be determined separately from their concentrations in the oil and water phases [...]