Influence of crystallization on the colloid-chemical stability and functional properties of W/O/W double emulsions

01 September 2015 → 30 June 2020
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Analytical chemistry
    • Macromolecular and materials chemistry
  • Agricultural and food sciences
    • Food sciences and (bio)technology
physical chemistry fat crystallization Double emulsions
Project description

This research project aims to investigate whether fat crystallization can be useful to stabilize double emulsions and whether this influences the functional properties. In a first part, a method will be developed to quantify the amount of solid fat. Subsequently, the decisive factors for crystallization will be investigated. Finally, the influence of crystallization on the stability as well as functional properties, such as whipping behaviour, will be evaluated.