Food-Grade Submicrometer Particles from Salts Prepared Using Ethanol-in-Oil Mixtures

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• 作者：Jerome P. Paques ; Erik van der Linden ; Leonard M.C. Sagis ; Cees J. M. van Rijn
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2012
• 出版时间：August 29, 2012
• 年：2012
• 卷：60
• 期：34
• 页码：8501-8509
• 全文大小：339K
• 年卷期：v.60,no.34(August 29, 2012)
• ISSN：1520-5118

文摘

A simple method for preparing food-grade particles in the submicrometer range of ethanol soluble salts using ethanol-in-oil (E/O) mixtures is described. Salts CaCl₂路2H₂O and MgCl₂路6H₂O were dissolved in ethanol that subsequently was mixed with a medium-chain triglyceride oil phase. It was found that type and concentration of salt have a significant influence on the miscibility of ethanol and oil phase and on the stability of E/O mixtures. The ethanol phase was evaporated from the mixture at elevated temperatures, and salt particles with dimensions in the submicrometer range (6鈥?00 nm) remained suspended in the oil phase. It was found that the concentration of salt and volume fraction of ethanol in MCT oil have a significant influence on the size distribution of salt particles. The size of CaCl₂ and MgCl₂ submicrometer particles was ascertained by scanning electron microscopy and dynamic light scattering.

Keywords:

cs.org/action/doSearch?action=search&searchText=calcium+chloride&qsSearchArea=searchText">calcium chloride; cs.org/action/doSearch?action=search&searchText=magnesium+chloride&qsSearchArea=searchText">magnesium chloride; cs.org/action/doSearch?action=search&searchText=submicrometer+particles&qsSearchArea=searchText">submicrometer particles; cs.org/action/doSearch?action=search&searchText=ethanol%5C-in%5C-oil+mixtures&qsSearchArea=searchText">ethanol-in-oil mixtures