Factors affecting flavour release and uptake in O/W emulsions:II. Stirred cell studies

Publisher Website
Google Scholar
Abstract
Summary: Transport of organic solutes was investigated in stirred diffusion cells at 24 ± 1°C.Release rates of n‐alcohols (C3‐C8) from vegetable oil to water increased as chain length increased. The data were correlated satisfactorily with a modification of the Mayers correlation, in which transport is controlled by eddy diffusion. The permeability of the stagnant oil interfacial film was estimated from these data and compared with literature values of in vivo membrane permeabilities. To our surprise, no measurable uptake of cholesterol by vegetable oil was observed over 500 hr.Release rates of C8 from silicone oils (linear polydimethysiloxanes) decreased by less than one order of magnitude when oil viscosity was increased from 48 to 93,000 cP, in contradiction to a Mayers correlation prediction. Release rates of C6 from hydrogenated vegetable oils decreased by one order of magnitude when the solid fat index was increased from 0 to 66.In all cases the presence of aqueous sodium sulphate or Tween 60 altered the transfer rates only because of the resultant oil‐water partition coefficient alteration.