Formation and stability study of flavor oil emulsions stabilized by polyglycerol esters and by sucrose esters

au.identifier.callno SU967f 2016
dc.contributor.author Suwimon Ariyaprakai
dc.date.accessioned 2017-11-08T02:45:12Z
dc.date.available 2017-11-08T02:45:12Z
dc.date.issued 2016-05
dc.description.abstract 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), polyglycerol monostearate (PGE), and sucrose monostearate (SE) were employed to form emulsions by ultrasonic homogenization. Heat stability (storage at 100°C for 30 min) and freeze-thaw stability (storage at -20°C for 22 h. and at 30°C for 2 h.) of emulsions were investigated by observing droplets under a microscope, determining mean droplet sizes, and measuring amounts of destabilized oil. Ostwald ripening stability of emulsions was determined by measuring the droplet size distribution changes over 48 days of storage. The results showed that flavor oil emulsions stabilized by PGE and by SE were heat stable. Interestingly, flavo.r oil emulsions stabilized by PGE had better freeze- thaw stability compared to emulsions stabilized by SE. This property of PGE was suggested from polyglycerol interfacial layers reduced ice crystallization and reduced coalescence. The flavor oil emulsions stabilized by either PGE or SE underwent through Ostwald ripening destabilization and the ripening stability was improved by using mixed emulsifiers between PGE and SE. The information from this study could be useful for creating formulations of flavor oil emulsions that suitable for future applications in foods and beverages. en_US
dc.format.extent 19 pages en_US
dc.format.mimetype application/pdf en_US
dc.identifier.uri https://repository.au.edu/handle/6623004553/20047
dc.language.iso eng en_US
dc.publisher Assumption University en_US
dc.rights This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner. en_US
dc.rights.holder Assumption University en_US
dc.subject Polyglycerol esters en_US
dc.subject Sucrose esters en_US
dc.subject Flavor oils en_US
dc.subject Emulsion stability en_US
dc.subject Freeze-thaw stability en_US
dc.subject Ostwald ripening en_US
dc.title Formation and stability study of flavor oil emulsions stabilized by polyglycerol esters and by sucrose esters en_US
dc.type Text en_US
mods.genre Research Report en_US
mods.location.physicalLocation 4th Floor (Cathedral of Learning) en_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
AU-Research-Report-20047.PDF
Size:
1.21 MB
Format:
Adobe Portable Document Format
Description:
Fulltext
Excerpt bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
AU-Research-Report-Abstract-20047.PDF
Size:
1.19 MB
Format:
Adobe Portable Document Format
Description:
Abstract
Collections