Relationship between nature of vegetable oil, emulsifier and the stability of w/o emulsion.

Citation:

Nissim Garti and Goubran F Remon. 1984. “Relationship between nature of vegetable oil, emulsifier and the stability of w/o emulsion.” Journal of Food Technology, 19, 6, Pp. 711–717.

Abstract:

Correlation between the degree of satn. of both emulsifiers and vegetable oils has been examd. for a variety of water-in-oil (w/O) emulsions. Emulsions prepd. with unsatd. emulsifiers and highly unsatd. vegetable oils (contg. mainly oleic and linoleic acids) were more stable than those prepd. with some unsatd. emulsifiers and vegetable oils consisting of less unsatd. fatty acids. Moreover, emulsions prepd. with satd. emulsifiers and fully satd. oils have shown better stability than similar emulsions prepd. with less satd. oils. Since rigidity of the emulsifier and emulsifier-oil interactions on the film are dominant factors in stabilization of w/o emulsions, it is suggested to stabilize water in unsatd. vegetable oil emulsions using specially designed polyglycerol esters of dimerized soybean oil to achieve both requirements. [on SciFinder(R)]
Last updated on 05/27/2020