Now showing items 1-4 of 4
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 ...
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), ...
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 ...