Open AccessDetermination of viscosity in O/W emulsions and correlation with prime oil phase
Author(s) -
Stanislava Tasheva,
Vanya Gandova,
Ivalina Petrova,
Krasimira Dobreva
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1031/1/012090
Subject(s) - emulsion , viscosity , soybean oil , oil viscosity , materials science , phase (matter) , water in oil , stabilizer (aeronautics) , chromatography , chemistry , composite material , food science , organic chemistry , mechanical engineering , engineering
Oil-in-water (O/W) emulsions with 10%, 20%, 30% and 40% oil were prepared using soybean protein isolate (SI) 1, 2 and 3% as stabilizer. Viscosity of emulsions was determined. Microscope observation of all emulsions immediately after preparation was performed. Correlation among viscosity, emulsion droplet size and percents of oil phase were found. Emulsions prepared with high percent oil exhibit smaller average droplet size and greater stability.