Novel Pragmatic Turbidimetric Data Analysis Method for Evaluating the Stability of Emulsions

Figures & data

Table 1  Emulsion compositions

Fraction of oil (φ)	Oil (mL)	Stock protein-emulsifier solution (mL)
0.02	0.6	29.4
0.06	1.8	28.2
0.10	3.0	27.0

Figure 1 Graphs of turbidity against time for the diluted emulsions.

Figure 2 (a) Method for reading T ₀ and A ₀ from the graph. (b) Graph of turbidity against time for a diluted corn oil–BSA emulsion (Corn oil fraction, 0.1; emulsifier, BSA). The red line is a curve fitted by using Eq. (2) for first-order reactions.

Table 2  Fraction of oil and turbidity decreasing parameters for the emulsions emulsified with BSA and coefficient of determination (R²) of the least square-fit calculation

	Corn oil emulsion			Peanut oil emulsion
Fraction of oil (φ)	RDT (ms^−1)	HLT (s)	R^2	RDT (ms^−1)	HLT (s)	R^2
0.02	1.39	499	0.79	1.05	660	0.98
0.06	2.55	272	1.00	4.13	168	0.99
0.10	1.91	363	1.00	2.84	244	1.00
	Safflower oil emulsion			Soybean oil emulsion
Fraction of oil (φ)	RDT (ms^−1)	HLT (s)	R^2	RDT (ms^−1)	HLT (s)	R^2
0.02	1.26	550	0.94	2.52	275	0.92
0.06	2.88	241	1.00	2.35	295	0.95
0.10	3.72	186	1.00	4.62	150	0.99

Table 3 Fraction of oil and turbidity decreasing parameters for the emulsions emulsified with Casein and coefficient of determination (R²) of the least square-fit calculation

	Corn oil emulsion			Peanut oil emulsion
Fraction of oil (φ)	RDT (ms^−1)	HLT (s)	R^2	RDT (ms^−1)	HLT (s)	R^2
0.02	1.20	578	0.94	0.98	707	0.91
0.06	2.70	257	1.00	2.93	237	0.99
0.10	4.61	150	1.00	3.97	175	1.00
	Safflower oil emulsion			Soybean oil emulsion
Fraction of oil (φ)	RDT (ms^−1)	HLT (s)	R^2	RDT (ms^−1)	HLT (s)	R^2
0.02	1.23	563	0.86	1.05	660	0.96
0.06	0.91	762	0.96	0.47	1474	0.97
0.10	1.64	423	0.97	2.42	286	0.99

Figure 3 Graphs of ln(A − Am) against (T − T ₀) for the emulsions, along with the lines (blue) used to calculate the rate of decreasing turbidity. Red circles indicate the points used to determining the lines by using a least squares calculation.

Figure 4 Flowchart for the novel turbidimetric data analysis method for evaluating emulsion stability.