Premium
STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS
Author(s) -
Chilton H. M.,
Laws D. R. J.
Publication year - 1980
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1980.tb03971.x
Subject(s) - coulter counter , emulsion , hop (telecommunications) , chromatography , volume (thermodynamics) , chemistry , particle size , materials science , chemical engineering , organic chemistry , thermodynamics , computer science , physics , biology , telecommunications , microbiology and biotechnology , engineering
Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.