Now showing items 1-2 of 2
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), ...
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 ...