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Formation and stability study of flavor oil emulsions stabilized by polyglycerol esters and by sucrose esters
(Assumption University, 2016-05)
In this work, flavor oil emulsions contained 5 wt% oil and 0.75 wt% emulsifier were formulated by using different combinations between flavor oils and food emulsifiers. Orange oil (00), peppermint oil (PO), ...
Stability of Orange Oil-in-Water Emulsions Prepared by Multilayer Membranes
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 ...
Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween
In this study, sucrose esters were presented as a promising alternative to petrochemically synthesized Tweens for application in coconut milk emulsions. The interfacial and emulsiﬁer properties of sucrose ester (SE), ...
Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens
This work aimed to investigate freeze thaw stability of 20 wt% coconut oil (CtO) and corn oil (CnO)- in-water emulsions stabilized by 1 wt% of various types of sucrose esters and Tweens. Sucrose esters composed mainly ...