Phase transition induced by-water dilution in phospholipid U-type food-grade microemulsions studied by DSC.

Citation:

A Spernath, A Aserin, and N Garti. 2006. “Phase transition induced by-water dilution in phospholipid U-type food-grade microemulsions studied by DSC.” Journal of Thermal Analysis and Calorimetry, 83, 2, Pp. 297–308.

Abstract:

In this study we used differential scanning calorimetry to clarify the role of water activity within the nano-droplets, and to explore phase transitions in novel phospholipids based fully dilutable food-grade microemulsions. The microstructure transitions were investigated along two water diln. lines (50:50 and 80:20% surfactant mixt./oil phase). From the water thermal behavior we learned that three structural regions can be identified along the water diln. lines. The thermal transition points coincide with the structural phase transition of the microemulsions as measured by other methods (elec. cond. and SD-NMR measurements). The structural transitions were detected at 20 and 45% of water along diln. line 55, where along diln. line 82 it occurs at 40 and 50% of water. The microemulsions along diln. line 82 seem to have more compact surfactant packing film, thus the film has stronger resistance to transformation upon diln., resulting in a smaller bicontinuous region than the one formed at diln. line 55. The difference in phase transition point can be used for triggering the release of future solubilizate. [on SciFinder(R)]
Last updated on 05/27/2020