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Relationship between nature of vegetable oil, emulsifier and the stability of w/o emulsion

✍ Scribed by NISSIM GARTI; GOUBRAN F. REMON

Book ID
108806429
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
338 KB
Volume
19
Category
Article
ISSN
0950-5423

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The dynamic stability of w/o emulsions p
The dynamic stability of w/o emulsions prepared from vegetable oil
✍ F. Groeneweg; F. van Voorst Vader; W.G.M. Agterof πŸ“‚ Article πŸ“… 1993 πŸ› Elsevier Science 🌐 English βš– 767 KB

The dynamic stability of 50% W/O emulsions prepared from vegetable oil was measured as a function of the concentration of the emulsifier monoBnoleylglycero1. Four concentration regimes were detected. Homogeneous emulsions could not be made at very low concentrations, while homogeneous emulsions with