Abstract
Crystallization behaviour of n-hexadecane in o/w emulsion have been studied by ultrasonic velocity measurements. The accelerative effects of the crystallization of oil phase of o/w emulsion adding highly hydrophobic food emulsifiers of sucrose pentaesters have also been studied. The main results are as follows; (a)the rates of crystallization, particularly of nucleation, were retarded in the emulsion system compared with the neat liquid; (b)the additives increased the nucleation rates in emulsion systems; (c)the increase in the nucleation rate with varying concentration of the additives.
