Food-grade submicrometer particles from salts prepared using ethanol-in-oil mixtures

J.P. Paques, E. van der Linden, L.M.C. Sagis, C.J.M. van Rijn

Research output: Contribution to journalArticleAcademicpeer-review

10 Citations (Scopus)

Abstract

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 CaCl2·2H2O and MgCl2·6H2O 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?400 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.
Original languageEnglish
Pages (from-to)8501-8509
JournalJournal of Agricultural and Food Chemistry
Volume60
Issue number34
DOIs
Publication statusPublished - 2012

Keywords

  • metal nanoparticles
  • living cells
  • evaporating solution
  • growth-kinetics
  • k2so4 crystals
  • vitamin-a
  • calcium
  • iron
  • microemulsions
  • stability

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