Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 8/21/2007
Publication Date: 8/21/2007
Citation: Davis, J.P., Sanders, T.H. 2007. Interfacial Properties of Raw and Roasted Peanut Oils as Related to Emulsification. American Chemical Society Abstracts. Interpretive Summary:
Technical Abstract: Roasted peanut oil is a unique product that can impart a desirable roasted peanut flavor in various emulsified formulations. Emulsification properties are a function of the oil physical properties, which include interfacial tension, viscosity, and density among others. These physical properties have not been established for roasted peanut oils. Accordingly, a range of oils derived from peanut with varying roast intensities were analyzed. Oil interfacial properties were determined via pendant drop tensiometry. Interfacial tension of raw peanut oil was constant over 1 hour with a value of approximately 33 mN/m. In contrast, roasted oils contained surface active species as detected by dynamic interfacial tension and dilatational rheological measurements. Oil viscosity and density increased slightly with increasing roast intensity. These data are discussed in terms of the emulsification properties of raw and roasted peanut oils. Chemical data related to the surface active species found in roasted peanut oil is also presented.