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

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