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Stability of emulsions containing sucrose esters
Author(s) -
Osipow Lloyd,
Snell Foster Dee,
Ferencz Murray
Publication year - 1958
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/bf02672655
Subject(s) - emulsion , sucrose , chemistry , chromatography , food science , organic chemistry
Conclusions The presence of either sucrose distearate or glyceryl monostearate will decrease the stability of preformed mineral oil‐in‐water emulsions containing sucrose monostearate. With adequate concentrations of emulsifier present the emulsion stability of milled emulsions passes through a maximum as the ratio of glyceryl monostearate to sucrose monostearate is increased. The data suggest that this increased stability results from a decrease in droplet size rather than from the formation of a more tenuous interfacial film.