LAPSE:2018.0175
Published Article
LAPSE:2018.0175
Crystallization in Emulsions: A Thermo-Optical Method to Determine Single Crystallization Events in Droplet Clusters
Serghei Abramov, Patrick Ruppik, Heike Petra Schuchmann
July 30, 2018
Delivery systems with a solid dispersed phase can be produced in a melt emulsification process. For this, dispersed particles are melted, disrupted, and crystallized in a liquid continuous phase (melt emulsification). Different to bulk crystallization, droplets in oil-in-water emulsions show individual crystallization behavior, which differs from droplet to droplet. Therefore, emulsion droplets may form liquid, amorphous, and crystalline structures during the crystallization process. The resulting particle size, shape, and physical state influence the application properties of these colloidal systems and have to be known in formulation research. To characterize crystallization behavior of single droplets in micro emulsions (range 1 µm to several hundred µm), a direct thermo-optical method was developed. It allows simultaneous determination of size, size distribution, and morphology of single droplets within droplet clusters. As it is also possible to differentiate between liquid, amorphous, and crystalline structures, we introduce a crystallization index, CIi, in dispersions with a crystalline dispersed phase. Application of the thermo-optical approach on hexadecane-in-water model emulsion showed the ability of the method to detect single crystallization events of droplets within emulsion clusters, providing detailed information about crystallization processes in dispersions.
Keywords
crystallization index, emulsion crystallization, melt emulsification, thermo-optical colloid analysis
Suggested Citation
Abramov S, Ruppik P, Schuchmann HP. Crystallization in Emulsions: A Thermo-Optical Method to Determine Single Crystallization Events in Droplet Clusters. (2018). LAPSE:2018.0175
Author Affiliations
Abramov S: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany
Ruppik P: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany
Schuchmann HP: Karlsruhe Institute of Technology (KIT), Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering (LVT), Kaiserstr. 12, 76131 Karlsruhe, Germany [ORCID]
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Journal Name
Processes
Volume
4
Issue
3
Article Number
E25
Year
2016
Publication Date
2016-08-11
Published Version
ISSN
2227-9717
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PII: pr4030025, Publication Type: Journal Article
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LAPSE:2018.0175
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doi:10.3390/pr4030025
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Jul 30, 2018
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