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Candelilla Wax Emulsion, Preparation and Stability
Author(s) -
HERNANDEZ E.,
BAKER R.A.
Publication year - 1991
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.1365-2621.1991.tb04779.x
Subject(s) - creaming , emulsion , wax , particle size , chromatography , homogenization (climate) , chemistry , chemical engineering , materials science , organic chemistry , biodiversity , ecology , biology , engineering
Wax in water emulsions were prepared with candelilla wax using a modified conventional method of high pressure homogenization for foods. The resulting emulsions were compared to coconut oil‐in‐water emulsions. A model based on spectra absorbance analysis was used to evaluate creaming rates of wax‐in‐water emulsions as well as coconut oil‐in‐water emulsions, prepared at different homogenization pressures. It showed creaming rates for wax‐in‐water emulsion were lower than for oil‐in‐water emulsion. Wax‐in‐water emulsions prepared at 4100 kPa produced suspended globules of 1.89 μmin size; emulsions prepared at higher homogenization pressures produced smaller average particle sizes, i.e., 0.66 μm at 27560 kPa.