Flavour Binding by Solid and Liquid Emulsion Droplets - Food Colloids: Self-Assembly and Material Science - page 429

100

80

60

40

20

0

40 35 30 25 20 15 10 5 0

Emulsion Lipid Content / %

Figure 3 Solid fat content of n-eicosane emulsions prepared by mixing different concen-
trations of fully solid droplets with aroma. The line represents a fit from the
model described in the text

Here V EH is the total volume of EH added to the vial. As gas and emulsion are
at equilibrium [Equation (1)], we can eliminate c g from Equation (5):

V EH
V e þ K ge V g :

c e ¼ ð 6 Þ

The EH present in the emulsion system is divided among the liquid oil
(subscript o), the aqueous phase (subscript w) and the interphase region
(i.e., assuming no direct incorporation into crystalline n-eicosane or binding
at the oil fat surface):

c e V e ¼ c w ½ V e ð 1 f o Þþ K ow V e f o ð 1 f sf Þþ K iw A s V e f o :

ð 7 Þ

Rearranging and substituting for the oil/water partition coefficient (K ow ¼ c o /
c w ), we have

K ow c e V e
½ V e ð 1 f o Þþ K ow V e f o ð 1 f sf Þþ K iw A s V e f o :

c o ¼ ð 8 Þ

Finally, by substituting for c e from Equation (6), we obtain an expression for
the concentration of EH in the liquid oil phase:

K ow V EH
ð V e þ K ge V g Þ½ð 1 f o Þþ K ow f o ð 1 f sf Þþ K iw A s f o :

c o ¼ ð 9 Þ

The quantity K ge can be calculated from Equation (4) and all the other
parameters are known. So Equation (9) can be used to calculate the