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

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au.identifier.callnoSU967f 2016
dc.contributor.authorSuwimon Ariyaprakai
dc.date.accessioned2017-11-08T02:45:12Z
dc.date.available2017-11-08T02:45:12Z
dc.date.issued2016-05
dc.description.abstractIn 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.extent19 pagesen_US
dc.format.mimetypeapplication/pdfen_US
dc.identifier.urihttps://repository.au.edu/handle/6623004553/20047
dc.language.isoengen_US
dc.publisherAssumption Universityen_US
dc.rightsThis 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.holderAssumption Universityen_US
dc.subjectPolyglycerol estersen_US
dc.subjectSucrose estersen_US
dc.subjectFlavor oilsen_US
dc.subjectEmulsion stabilityen_US
dc.subjectFreeze-thaw stabilityen_US
dc.subjectOstwald ripeningen_US
dc.titleFormation and stability study of flavor oil emulsions stabilized by polyglycerol esters and by sucrose estersen_US
dc.typeTexten_US
mods.genreResearch Reporten_US
mods.location.physicalLocation4th Floor (Cathedral of Learning)en_US
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