Authors:
A. Raemy Nestlé Research Centre, Nestec LTD CH-1000 Lausanne 26, Switzerland

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C. Appolonia Nouzille Nestlé Research Centre, Nestec LTD CH-1000 Lausanne 26, Switzerland

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P. Frossard Nestlé Research Centre, Nestec LTD CH-1000 Lausanne 26, Switzerland

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L. Sagalowicz Nestlé Research Centre, Nestec LTD CH-1000 Lausanne 26, Switzerland

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M.-E. Leser Nestlé Research Centre, Nestec LTD CH-1000 Lausanne 26, Switzerland

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Summary Emulsifiers are often used in the food industry to stabilize interfaces in emulsions and foams, for example. When added to an aqueous phase, emulsifiers form spontaneously self-assembly structures. Such structured fluids can be used for active ingredients encapsulation or as micro-reactors for flavour formation. In the present paper we describe the potentialities of DSC, mainly micro-DSC, to study phase transitions of emulsifiers alone and with addition of water. The main role of the calorimetric techniques will probably be to precisely determine melting and crystallization zones, to inform about polymorphism and hysteresis due to undercooling, and especially to follow the effects of guest molecules on the weak liquid crystal transitions. Micro-DSC, when compared to other techniques, generally allows measurements over an extended temperature range.

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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