Emulsified Orange Oil in an Aqueous Vesicle Solution

Abstract

Dilute emulsions of orange oil‐in‐water were prepared by sonication of the oil into water and into a prepared liposome solution. Emulsion droplet size and vapor pressure of the main oil component were determined. The results showed some intriguing features of particle size and vapor pressure, which are rationalized based on the association structures in flavor systems with surfactants and water.

Keywords:

• Vesicle
• orange oil
• emulsion
• droplet size
• vapor pressure