Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon‐in‐Water Emulsions

Differential scanning calorimetry was used to monitor crystallization and melting of 20 wt% n‐hexadecane oil‐in‐water emulsions. The temperature at which droplet crystallization occurred depended on type of emulsifier used to stabilize the droplets: sodium caseinate, whey protein isolate, Tween 20. 40. 60 and 80 or sodium dodecyl sulfate. Emulsifiers with hydrocarbon; ails close in structure to n‐hexadecane promdted crystallization at higher temperatures, which suggested that emulsifier molecules at the interface acted as nucleation sites for oil. Smaller droplets crystallized at a slower rate than larger droplets. Droplet size and emulsifier type had no appreciable effect on melting behavior of the droplets.