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Droplet deformation of the disperse phase of a hexadecane-in-water emulsion during supercooling

Reiner, Jasmin

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DOI: 10.5445/IR/1000117886
Veröffentlicht am 26.03.2020
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Bilder
Publikationsdatum 26.03.2020
Erstellungsdatum 13.11.2019
Identifikator KITopen-ID: 1000117886
Lizenz Creative Commons Namensnennung – Weitergabe unter gleichen Bedingungen 4.0 International
Projektinformation Stabilität von Schmelzemulsion (BMWi, 19682 N/1)
Bemerkung zur Veröffentlichung The pictures were taken with a polarization microscope equipped with a heating/cooling stage allowing a defined cooling proces. The influence of formulation and process conditions on the crystallization of the disperse phase of emulsion and morphological changes during storage were investigated. The investigated emulsion was a hexadecane-in-water emulsion with a disperse phase content of 1 wt%. To stabilize the emulsion, a 1:1 mixture of Tween 20 and Tween 60 were used with a total concentration of 1 wt%. The droplet deformation during cooling is shown in the pictures.
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