Making Oil-in-Water Emulsions by Ultrasound and Stability Evaluation Using Taguchi Method

Abstract

Oil-in-water emulsions containing 40% wt sunflower oil were prepared using ultrasound with the frequency of 30 kHz. The effect of sonication time, stabilizer concentration, NaCl, and pH of aqueous phase on the stability and particle size distribution of samples was investigated using Taguchi statistical method. The results showed that increasing sonication time decreased mean diameter of droplets and narrowed droplet size distribution curves. NaCl was found to have a positive effect on the stability of samples. More stable emulsions were prepared when using xanthan and pectin together at pH 4.

Keywords:

• Emulsification
• particle size distribution
• pectin
• Taguchi method
• ultrasound
• xanthan

Notes

*: Levels 1 and 2 represent the lower and higher values assigned to experimental factors in Table 1.