University of Reading Research Data Archive

Data used in the article ‘Development of saturated fat replacers: conventional and nano-emulsions stabilised by lecithin and hydroxylpropyl methylcellulose’

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Description

This dataset contains data obtained from experimental work of the effect of hydroxylpropyl methylcellulose (HPMC) type (with low and high content of methyl and hydroxypropyl groups: HPMC-L and HPMC-H) and concentration (4, 6, 8 and 10% w/w of HPMC-L and 2, 3, 4 and 5% w/w of HPMC-H) on the formation, stability, and microstructure of conventional emulsions and nanoemulsions made with extra virgin olive oil, and stabilised with lecithin and HPMC. The data was obtained using a high-speed homogenizer and a high-pressure homogenizer to form the emulsions; a dynamic light scattering (DLS) instrument (mean droplet diameter, polydispersity index and ζ-potential), a spectrophotometer (TBARS), a Chroma Meter (colour), a rheometer (viscoelasticity and thermogelation), a pendant drop analyser (surface tension), and a texture analyser (firmness and spreadability).

Resource Type: Dataset
Creators: Kampa, Jansuda ORCID logoORCID: https://orcid.org/0000-0001-6899-0811 and Rodriguez-Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144
Rights-holders: Jansuda Kampa, University of Reading
Data Publisher: University of Reading
Publication Year: 2022
Data last accessed: 12 June 2024
DOI: https://doi.org/10.17864/1947.000410
Metadata Record URL: https://researchdata.reading.ac.uk/id/eprint/410
Organisational units: Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Electron Microscopy Laboratory (CAF)
Life Sciences > School of Chemistry, Food and Pharmacy > School of Pharmacy > Pharmaceutics Research Group
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading
Keywords: emulsion, nanoemulsion, HPMC, thermalgelation, chemical stability
Rights:
Data Availability: OPEN

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