Title: Surface properties of monoglyceride monolayers spread on aqueous glycerol solutions
Abstract: Surface properties (structural characteristics and stability) of monolayers of monostearin, monopalmitin and monoolein, accepted as food emulsifiers, were studied using an automated Langmuir-type film balance. The monolayers were spread on aqueous glycerol solutions. The glycerol concentration in the subphase was between zero and 0.5 mol l−1. The compression isotherms were obtained over the temperature range 5–40°C. The results show reduced solid structure and increased liquid-condensed structure with glycerol in the subphase for monostearin and monopalmitin. The thermodynamic functions of the liquid-condensed to liquid-expanded transition were obtained. The results can be explained in terms of monolayer—subphase interactions. The monoolein monolayers have a liquid-expanded structure over the entire temperature range. Glycerol in the subphase reduces the monolayer stability with monostearin and monopalmitin, but increases it with monoolein.
Publication Year: 1993
Publication Date: 1993-08-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 21
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