Evaluation of Fat Emulsions Prepared by Ultrasonic Waves

Abstract

The stability of vegetable oil-based emulsions is influenced mainly by emulsifiers and the required hydrophilic-lipophilic balance (HLB) value. Oil-in-water emulsions containing 10% of soyabean, cottonseed, peanut or rapeseed oil were prepared by ultrasonic waves. Egg and soya phosphatidyl choline, bile salts, and polyoxyethylene-polyoxypropylene derivatives were used as emulsifiers and the required HLB values were determined accordingly. As a preliminary indication of stability, each freshly prepared emulsion was evaluated with respect to its organoleptic properties, pH and resistance to sterilization and centrifugation.