Agglomeration globule

Polymerization reactions were occurring in the coils within the polymer-lean phase, in small particle globules, and in large particle agglomerated globules. Thus,... 

Finally, Eq. (2.4.21) was used to determine the rate of monomer consumption in the large particles, which were also agglomerated globules. 

As Acacia gum emits negative charges around the circumference of its molecule, electric repulsion will occur between each oil globule so that coalescence is prevented. The oil globule must be neither too small as this would cause the globules to agglomerate nor too large (immediate rise). 

Although the lipid phase in powdered toppings is finely dispersed in the form of small globules (< 1 /am), strong destabilization takes place after reconstitution in cold water, resulting in platelet-like crystal agglomerates (Figures 6 and 7). 

The air cell stabilizing effect of agglomerated fat globules, promoted by emulsifiers and the ice-crystal-growth-controlling effect of hydrocoiloid stabilize the foam structure of ice cream to a great extent. This is evident by melt down analysis (see section 5.2) of ice cream exposed to heat shock. 

Kokubo, S., Sakurai, K., Iwaki, S., Tomita, M., Yoshida, S. 1998. Agglomeration of fat globules during the freezing process of ice cream manufacturing. Milchwissenschaft. 53, 206-209. 

Increasing levels of emulsification significantly depleted protein from the fat globule in the mix. The adsorbed protein content in the mix (mg m of fat surface area) correlated with major characteristic analyses describing the fat structure in ice cream (fat agglomerate size, fat agglomeration index, solvent extractable fat Fig. 6). Thus, the measurement of protein load in the mix can be used to predict ice-cream-fat stability and related structure. Structural analyses indicated enhanced interaction between fat and air as protein adsorption decreased. It was also observed that the fat content in the dripped portion collected from a meltdown test correlated well with other indices of fat destabilization. 

A chain in a poor solvent collapses into a globule with significant amounts of solvent inside. Most chains agglomerate with other chains and precipitate from solution. Only a very small number of polymers remain in the solvent-rich phase of a poor solvent in a globular conformation described by Fq (3,131) Far below the <9-temperatnre, the attraction dominates... 

Stabilization and partial destabilization of emulsions and foams by controlling the state of dispersion and agglomeration of oil droplets or fat globules... 

In all cases the final foam structure is stabilized by agglomeration of the fat globules that occurs during whipping. 

The mechanisms involved in this agglomeration are different in the four types of whipped products, and the fat globule membrane appears to have a different structure at the time of whipping. The propellant of choice in aerosol products is nitrous oxide. The solubility of this gas in the fat phase of the products is thought to provide the primary basis for disruption of the fat globule membrane and resultant fat globule agglomeration. 

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