Premium
Stability of Concentrated Olive Oil‐in‐water Emulsion
Author(s) -
TAN HsiaoWei,
MISRAN Misni
Publication year - 2008
Publication title -
chinese journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.28
H-Index - 41
eISSN - 1614-7065
pISSN - 1001-604X
DOI - 10.1002/cjoc.200890351
Subject(s) - emulsion , chemistry , rheology , olive oil , viscometer , chromatography , ageing , viscosity , chemical engineering , food science , composite material , organic chemistry , materials science , biology , genetics , engineering
The stability of olive oil‐in‐water (o/w) emulsion stabilized with sucrose fatty acid ester (SFAE) was evaluated through an accelerated ageing test. The stability of the emulsion in this study was examined by the appearance of any phase separation in the emulsion, mean droplet size and rheological properties over one month. The effect of accelerated ageing at 45 °C on the emulsion rheological properties was investigated using an amplitude sweep test, a frequency sweep test and a viscometry test. The rheological properties of the emulsion were examined at the one day, one week and one month of storage time.