Study of Highly Concentrated Olive Oil-in-Water Emulsions Stabilized by Palm-Based Nonionic Surfactant

被引：0

作者：

Ngee, Lim Hong ^{[1
]}

Kassim, Anuar ^{[1
]}

Ming, Huang Nay ^{[2
]}

Yarmo, Mohd. Ambar ^{[3
]}

Kian, Yeong Shoot ^{[4
]}

机构：

[1] Univ Putra Malaysia, Fac Sci, Dept Chem, Serdang 43400, Selangor De, Malaysia

[2] Univ Kebangsaan Malaysia, Fac Sci & Technol, Sch Appl Phys, Bangi 43600, Selangor De, Malaysia

[3] Univ Kebangsaan Malaysia, Fac Sci & Technol, Sch Chem Sci & Food Technol, Bangi 43600, Selangor De, Malaysia

[4] AOTD MPOB, Bangi 43650, Selangor De, Malaysia

来源：

SAINS MALAYSIANA | 2009年 / 38卷 / 01期

关键词：

Palm-based nonionic surfactant; highly concentrated O/W emulsion; rheology; O/W EMULSIONS; GEL-EMULSIONS; RHEOLOGICAL BEHAVIOR; YIELD STRESS; FOAMS; VISCOSITY; SYSTEM; MODEL;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Rheological properties of highly concentrated oil-in-water (O/W) emulsions (HCEs), formed by mixing palm-based nonionic surfactant, C12E6 (HLB = 11.7, CMC = 25 mu M), water and olive oil volume fraction >= 78vol% were investigated. Samples with lower oil volume fraction (< 85%) and surfactant concentration (< 8%) exhibited polydispersity of broader droplet size distribution (DSD). In contrast, samples with higher oil volume fraction (> 85%) and surfactant concentration (> 8%) displayed monodispersity of narrower DSD. The average droplet size decreased with increasing oil volume fraction and surfactant concentration. All frequency sweep experiments exhibited higher G' than G '', representing the predominantly elastic nature of HCEs. The crossover of the ascendant and descendant flow curves of HCEs with higher oil volume fraction (> 85%) and surfactant concentration (> 8%) implied a structural build-up that could give rise to very high stability. The high stability was confirmed through accelerated stability test at 40 degrees C for three months.

引用

页码：95 / 102

页数：8

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