Browsing 2.04 School of Biotechnology by Author "Qi, Wu Jai"
Suwimon Ariyaprakai; Qi, Wu Jai (2013)
Due to the small molecular size of orange oil, primary orange oil–in-water emulsion can easily undergo Ostwald ripening destabilization. To improve the stability of orange oil emulsion, multilayer emul- sion was prepared using Citrem as emulsifier and gelatin as coated biopolymer. Firstly, primary emulsion containing 20 wt% orange oil and 0.4 wt% Citrem was produced. Since Citrem was an anionic emulsifier, the primary emulsion had a negative charge of ~ -57mV. Then, the primary emulsion was suspended in 0.5 wt% gelatin aqueous solution ...