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

doi:10.1021/jf3023029

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 journal › Article › Academic › peer-review

19 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 language	English
Pages (from-to)	8501-8509
Journal	Journal of Agricultural and Food Chemistry
Volume	60
Issue number	34
DOIs	https://doi.org/10.1021/jf3023029
Publication status	Published - 2012

Keywords

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

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10.1021/jf3023029

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title = "Food-grade submicrometer particles from salts prepared using ethanol-in-oil mixtures",

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.",

keywords = "metal nanoparticles, living cells, evaporating solution, growth-kinetics, k2so4 crystals, vitamin-a, calcium, iron, microemulsions, stability",

author = "J.P. Paques and {van der Linden}, E. and L.M.C. Sagis and {van Rijn}, C.J.M.",

year = "2012",

doi = "10.1021/jf3023029",

language = "English",

volume = "60",

pages = "8501--8509",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "34",

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TY - JOUR

T1 - Food-grade submicrometer particles from salts prepared using ethanol-in-oil mixtures

AU - Paques, J.P.

AU - van der Linden, E.

AU - Sagis, L.M.C.

AU - van Rijn, C.J.M.

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

KW - metal nanoparticles

KW - living cells

KW - evaporating solution

KW - growth-kinetics

KW - k2so4 crystals

KW - vitamin-a

KW - calcium

KW - iron

KW - microemulsions

KW - stability

U2 - 10.1021/jf3023029

DO - 10.1021/jf3023029

M3 - Article

SN - 0021-8561

VL - 60

SP - 8501

EP - 8509

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 34

ER -

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

Abstract

Keywords

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