Impact of Various Parameters Over the Stability of Water-in-Vegetable Oil Emulsion

Abstract

Theory regarding emulsification, its coalescence and impact of emulsifier over its stability has been updated. For the verification of the proposed theory, water-in-oil emulsion was prepared by mixing water and soybean oil in the presence and absence of emulsifier, monoglyceride. The effect of different parameters like emulsification time, contents of water, and concentration of emulsifier has been investigated on the emulsification and coalescence process of the emulsion. It was noted that the emulsion quality was highest if the mixture was homogenized for about 15 minutes and the water contents were 40% v/v. The addition of monoglyceride up to 0.5% w/v gave the most stable emulsion having higher quality than other composition. The results obtained were compared with the proposed theory and found to have good compositions.

Keywords:

• Coalescence
• emulsification
• optical microscopy
• quality of emulsion
• stability of emulsion
• turbidity
• viscosity
• W/O emulsions

Acknowledgments

The suggestions provided for the manuscript by Prof. David Julian McClements, Department of Food Science, University of Massachusetts, Amherst MA, USA, and Prof. (R), Dr. Ahmad Khan Baloch, Department of Food Technology, Gomal University, Dera Ismail Khan, KPK, Pakistan, are highly acknowledged. S. Iqbal also gratefully acknowledges the financial support provided by HEC, Pakistan.