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Abstract
The emulsification capacity of several edible oils was determined in an aqueous system of bovine serum albumin. The relative emulsification capacity of corn, soybean, sesame, palm, palm kernel and coconut oils was 1.00, 0.99, 0.93, 0.90, 0.82 and 0.77, respectively. The emulsification capacity of straight mixed oils lay close to the mean value of that of the component oils. The capacity of mixed oils was decreased by 30∼60% by interesterification. Monoacid triacylglycerols had a very low capacity in comparison with edible oils. By interesterification, the emulsification capacity of a mixture of trioleoylglycerol and trioctanoylglycerol was increased and approached the level of interesterified mixed edible oils.