Now showing items 1-3 of 3

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    Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens 

    Suwimon Ariyaprakai; Kanitha Tananuwong (2015)

    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 of sucrose monostearate (S1670), sucrose monopalmitate (P1670), sucrose monolaurate (L1695), Tween 20 (TW20), Tween 60 (TW60), and Tween 80 (TW80) were used. After all emulsions were frozen at 20 ± 2 C and thawed to room temperature, their stability was analyzed from visual appearance, optical micrographs, amounts of ...
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    Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween 

    Suwimon Ariyaprakai; Tanachote Limpachoti; Pasawadee Pradipasena (2013)

    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), mainly sucrose monostearate, had been investigated in comparison with Tween 60 (TW), an ethoxylate surfactant. The interfacial tension measurement showed that SE had a slightly better ability to lower the interfacial tension at coconut oilewater interface. These surfactants (0.25 wt%) were applied in coconut milk emulsions with ...
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    Stability of Orange Oil-in-Water Emulsions Prepared by Multilayer Membranes 

    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 ...