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Properties of palm‐oil‐in‐water emulsions: Effect of mixed emulsifiers
Author(s) -
Chow M. C.,
Ho C. C.
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02523447
Subject(s) - surface tension , chemistry , emulsion , palm oil , ethylene oxide , chromatography , chemical engineering , organic chemistry , food science , polymer , physics , quantum mechanics , engineering , copolymer
Palm‐oil‐in‐water emulsions were prepared with mixtures of Tween 40 and Span 40 in various proportions. Stability and droplet‐size distribution of the emulsions were monitored. Interfacial tensions of the palm oil/water interface were also determined in the presence of these emulsifier mixtures. Emulsifying efficiency of the emulsifier mixtures was assessed. No synergistic effect of Tween 40 (sorbitan monopalmitate with 18–22 moles of ethylene oxide) and Span 40 (sorbitan monopalmitate) was found on interfacial tension. Tween 40 alone (hydrophilic‐lipophilic balance value 15.6) at 1.0% w/w gave palm oil emulsions that were stable for more than 30 d at 60°C. Emulsifier mixtures of Tween 40 and Span 40 with hydrophilic‐lipophilic balance values in the range of 8.0–8.6 produced stable emulsions only at much higher emulsifier‐mixture concentrations. The inherent nature of the oil and the accompanying natural surface‐active materials present in the oil can influence the prevailing conditions at the oil/water interface and alter composition of the interfacial film and hence its stability.