Jump to main content
Jump to site search

Issue 9, 2013
Previous Article Next Article

Cocoa particles for food emulsion stabilisation

Author affiliations


Emulsifying properties of cocoa particles have been investigated in systems containing purified sunflower oil (PSO) and water at varying pH, concentration and source of cocoa particles including cocoa powders (CP), cocoa fibre (CF) and cocoa mass (CM). The effect of cocoa particle source, pH and cocoa particle concentration on emulsion stability was evaluated by following changes in characteristic droplet diameter. Size distributions acquired on the emulsions and aqueous cocoa particle suspensions overlapped. Based on cryo-SEM imaging of the emulsions, isolation of cocoa particle fines and a process of washing the cocoa particles to remove any water soluble molecules, it was concluded that the cocoa particle fines not captured by the small angle laser diffraction method employed for sizing, act as Pickering particles. This research has demonstrated a universal nature of a natural food particle to stabilise oil-in-water emulsions not requiring particle modification or adjusting of the solution properties of the emulsion phases.

Graphical abstract: Cocoa particles for food emulsion stabilisation

Back to tab navigation

Supplementary files

Publication details

The article was received on 26 Jul 2012, accepted on 29 Jun 2013 and first published on 04 Jul 2013

Article type: Paper
DOI: 10.1039/C3FO30181H
Food Funct., 2013,4, 1369-1375

  •   Request permissions

    Cocoa particles for food emulsion stabilisation

    J. Gould, J. Vieira and B. Wolf, Food Funct., 2013, 4, 1369
    DOI: 10.1039/C3FO30181H

Search articles by author