Premium
Stability Evaluation of Oil‐in‐Water Emulsions by Gold Sol
Author(s) -
RAY APURBA K.,
JOHNSON JOHN K.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13867.x
Subject(s) - gum arabic , titration , dilution , fraction (chemistry) , aqueous two phase system , chromatography , chemistry , particle size , arabic , aqueous solution , emulsion , chemical engineering , particle (ecology) , phase (matter) , particle size distribution , materials science , organic chemistry , thermodynamics , linguistics , physics , philosophy , engineering , oceanography , geology
A simple, rapid, and inexpensive titration method with gold sol was developed which measured the fraction of hydrophilic gum arabic that was free in the aqueous (continuous) phase and thus indirectly, the fraction of the gum which coated the oil droplets, thereby fulfilling its intended stabilizing function. For a series of gum arabic‐stabilized emulsions of varying particle sizes, the gold number measured for fresh emulsions related directly to the long term storage stability of these emulsions at high dilution.