Title of article
Study of Highly Concentrated Olive Oil-in-Water Emulsions Stabilized by Palm-Based Nonionic Surfactant : (Kajian Emulsi Minyak Zaitun-dalam-Air Berkepekatan Tinggi Distabilkan dengan Surfaktan Nonionik Berasaskan Sawit)
Author/Authors
Lim, Hong Ngee Universiti Putra Malaysia - Faculty of Science - Chemistry Department, Malaysia , Kassim, Anuar Universiti Putra Malaysia - Faculty of Science - Chemistry Department, Malaysia , Huang, Nay Ming Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Applied Physics, Malaysia , Yarmo, Mohd. Ambar Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Malaysia , Yeong, Shoot Kian AOTD MPOB, Malaysia
From page
95
To page
102
Abstract
Rheological properties of highly concentrated oil-in-water (O/W) emulsions (HCEs), formed by mixing palm-based nonionic surfactant, C12E6 (HLB = 11.7, CMC = 25μM), water and olive oil volume fraction ≥78vol% were investigated. Samples with lower oil volume fraction ( 85%) and surfactant concentration ( 8%) exhibited polydispersity of broader droplet size distribution (DSD). In contrast, samples with higher oil volume fraction ( 85%) and surfactant concentration ( 8%) displayed monodispersity of narrower DSD. The average droplet size decreased with increasing oil volume fraction and surfactant concentration. All frequency sweep experiments exhibited higher G’ than G”, representing the predominantly elastic nature of HCEs. The crossover of the ascendant and descendant flow curves of HCEs with higher oil volume fraction ( 85%) and surfactant concentration ( 8%) implied a structural build-up that could give rise to very high stability. The high stability was confirmed through accelerated stability test at 40oC for three months
Keywords
highly concentrated O , W emulsion , palm , based nonionic surfactant , rheology
Record number
2554685
Link To Document