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Abstract
The novelty of this manuscript was to create a stable emulsion system containing rarely used walnut oil as a fat base of emulsion. Emulsions were analyzed by determining viscosity, density, distribution, average droplet size, coefficient of dispersion, and emulsion type. The emulsion's stability and its microscope image were also tested. Particle size of the dispersed phase of all analyzed emulsions was in the range 1–10 µm for the duration of a 4-week-long storage test. The smallest changes were observed in the emulsion with pH 6 (smallest average droplet size—its distribution was monofunctional during the whole duration of the experiment). This system was considered as the most stable emulsion. Such emulsion systems can be easily used in the food market (food emulsions) as well as in the cosmetics industry (creams).
GRAPHICAL ABSTRACT
Notes
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