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The object of this research was to determine the influence of the composition of coconut milk-based emulsions on its physical and chemical stability. Coconut represents a highly important product globally and its competitiveness is restricted to its commercialization in the form of cakes, flour and coconut oil mainly to the European Community. The search for new alternatives to diversification of products as raw materials for food, pharmaceutical and cosmetic sectors represents a potential challenge. Coconut Pulp (CP) was milled with its Coconut Water (CW), separating the Coconut Fiber (CF), which was then dried at 40°C and milled for its use in emulsions and homogenized at 10.000 rpm during 10 min. The surface response methodology was used with a composite central design (21 experiments), considering the independent variables: (CW+H 2 O)/CP (1.5-2.5); xanthan gum (G Xanthan ): 0.25-0.75%, CF: 2.5-7.5%; tert-butyl hydroquinone (TBHQ): 100-200 mg/kg. In addition, dairy serum was used as surfactant and salt. The multiple regression method was used to predict the linear and quadratic terms and the interaction of the independent variables in the models. The optimal conditions were: (CW+H 2 O)/CP: 2.0; G Xanthan : 0.5%, CF: 5.0%; TBHQ: 200 mg/kg, reaching potential -z viscosity (&mu): 741.7±25.5cP, color (L*:67.5±0.7, a*: 3.2±0.2, b*:8.6±0.5), Peroxide index (PI): 0.142±0.038 meqH 2 O 2 /kg, particle size (D 10 :4.3±0.8 &mum, D 50 :323.7±43.6 &mum and D 90 :743.0±65.1 µm) and Total Solids (TS): 19.981±0.303%. The results confer good physicochemical stability in the colloidal system studied, which could guarantee its effective use in the subsequent process, like in spray drying to obtain coconut powder.

Influence of the Composition of Coconut-Based Emulsions on the Stability of the Colloidal System