Micronized natural talc with a low particle size and a high carbonate rate is more effective at breaking down oil-in-water emulsion

卷:118

Sadkaoui, Abir ; Jimenez, Antonio ; Pacheco, Rafael ; Beltran, Gabriel

IFAPA Ctr Venta del Llano

关键词: Carbonate rate;    Emulsifying activity;    Micronized natural talc;    Oil-in-water emulsion;    Particle size;    Pectins;    Virgin olive oil;   

DOI  :  10.1002/ejlt.201500112

学科分类：食品科学和技术

【 摘 要 】

Micronized natural talc (MNT) has demonstrated to be very useful to break down emulsions formed during the virgin olive oil extraction process, improving the oil yield. This study was aimed to obtain more insights into the mechanisms of MNT to break down oil-in-water emulsions. For this purpose, laboratory scale experiments were performed in order to evaluate the effect of different pectin concentrations (0.5, 1, 1.5, and 2%), used as an emulsifier agent, on the behavior of an oil-in-water interface. Afterward, to evaluate the effect of MNT dosage as well as its physicochemical characteristics on breaking o-reducing emulsions, four MNTs differing in their particle size (D50) and carbonate rate were assayed at doses ranging from 0 to 1%. Increasing pectin concentration gave a rise in the emulsifying activity (EA). The emulsifier effect of pectins was weakened by the addition of increasing MNT dose. MNT physicochemical characteristics markedly affected the breaking of oil-in-water emulsions. Nonetheless, its effect depends on the dose of MNT applied to the emulsion. The highest decrease in EA was observed for MNT with the lowest D50 (2.4 mu m) and the highest carbonate rate (4%) at 0.5%. In general, MNT containing lower D50 and high rate of carbonate showed better capacity for breaking oil-in-water emulsion. Practical applications: So far as can be ascertained, no quantitative study has been made, in vitro, on the relative merits of MNT addition as a technological aid in breaking down oil-in-water emulsions. This study provides deeper insights into the clarification of the effect of pectins as emulsifier agents, on aqueous emulsions of Hojiblanca virgin olive oil and how the addition of different doses of MNT, with different physicochemical characteristics, carried out the breaking of the oil-in-water emulsions.