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Journal of Dispersion Science and Technology Volume 39, 2018 - Issue 12
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Original Articles

Double emulsion oil-in water-in oil (O/W/O) stabilized by sodium caseinate and k-carrageenan

Tung Thanh DiepDepartment of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam;
,
Thoai Phan DaoInstitute of Research and Applied Technological Science, Dong Nai Technology University, Dong Nai, Vietnam;
,
Hien T. VuFaculty of Hydro-Meteology, Ho Chi Minh City University of Natural Resources and Environment, Ho Chi Minh City, Vietnam
,
Bao Quoc PhanDepartment of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam;
,
Duy Ngoc DaoDepartment of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam;
,
Tai Huu BuiDepartment of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam;
,
Vinh TruongDepartment of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam;
&
Viet NguyenDepartment of Chemical Engineering, Nong Lam University, Ho Chi Minh City, Vietnam; Correspondence[email protected]
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Pages 1752-1757 | Received 14 Jan 2018, Accepted 24 Mar 2018, Published online: 09 Jul 2018
 
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Abstract

This article investigates the stability of oil – in water – in oil double emulsions (sunflower oil/water/palm oil) with various water concentrations (40-50-60%, w/w) in the presence of some biopolymers. Double emulsions were prepared using Ultra Turrax homogenizer followed by fast crystallization. The results of the study revealed the high stability of O/W/O double emulsions at 5 °C can be achieved by combining sodium caseinate (SC), k-carrageenan (KC) with soy lecithin. The appropriate time for cold homogenization is 15 minutes at the speed of 5000 rpm.

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