Abstract
CaCO3 was used as stabilizer to prepare O/W Pickering emulsions. CaCO3 of different particle size were obtained by ball milling method, and the effects were investigated from the particle size, particle concentration and ratio of water to oil on type, stability, micro-morphology and rheology property of the emulsions. The results indicated that Ball-milled CaCO3 can stabilize Pickering emulsions, and the emulsion was stable after long-term storage. Particle size of CaCO3 had effect on the stability of emulsions and drop size of the emulsion increased with expansion of the particle size. When particle concentration was increased, the creaming index, drop size of emulsions decreased, but the viscosity of the emulsions increased. However, when CaCO3 concentration > 9 g/100 mL, there was little influence of particle concentration on drop size. Emulsion index, drop size and viscosity of emulsions grew with the increase of the ratio of water to oil.
Publication Date
4-28-2019
First Page
20
Last Page
25,112
DOI
10.13652/j.issn.1003-5788.2019.04.004
Recommended Citation
Xingnian, LIU; Ling, WANG; Bin, LI; Jing, LI; and Xianling, WEI
(2019)
"O/W Pickering emulsions stabilized by CaCO3 and particle size effect,"
Food and Machinery: Vol. 35:
Iss.
4, Article 4.
DOI: 10.13652/j.issn.1003-5788.2019.04.004
Available at:
https://www.ifoodmm.cn/journal/vol35/iss4/4
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