Stability of concentrated olive oil-in-water emulsion

Tan, H.W. and Misran, M. (2008) Stability of concentrated olive oil-in-water emulsion. Chinese Journal of Chemistry, 26 (11). pp. 1963-1968. ISSN 1001-604X, DOI

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The stability of olive oil-in-water (o/w) emulsion stabilized with sucrose fatty acid ester (SFAE) was evaluated through an accelerated ageing test. The stability of the emulsion in this study was examined by the appearance of any phase separation in the emulsion, mean droplet size and rheological properties over one month. The effect of accelerated ageing at 45°C on the emulsion rheological properties was investigated using an amplitude sweep test, a frequency sweep test and a viscometry test. The rheological properties of the emulsion were examined at the one day, one week and one month of storage time. Among the series of emulsions prepared, the emulsion with 2:8 of water to oil ratio (by weight) is the most stable one, which did not show any of phase separation. The amplitude sweep result shows that there was no significant change of the critical strain of the emulsion throughout one month of storage time. The dynamic properties as well as the steady flow behavior of the emulsion also show no significant changes for over one month of storage time. The mean droplet size of the emulsion remained stable around 2.5 μm within the period of investigation.

Item Type: Article
Uncontrolled Keywords: emulsion sucrose ester rheology interparticle interactions rheology surfactants viscosity glycolipids proteins behavior
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Science > Department of Chemistry
Depositing User: miss munirah saadom
Date Deposited: 09 Jul 2013 00:45
Last Modified: 28 Oct 2014 05:24

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