Factors influencing the obtaining and the stability of double emulsions made made of corn oil

  • Cristina Stoian Institute of Physical Chemistry “I. Murgulescu”, Department of Colloids
  • Gheorghe Zgherea Department of Chemistry University “Dunărea de Jos” of Galaţi
  • Sandu Peretz Institute of Physical Chemistry “I. Murgulescu”, Department of Colloids
Keywords: double emulsion, lipophilic surfactant, hydrophilic surfactant, stability, coalescence

Abstract

An emulsion containing a solution of potassium chloride as the aqueous phase and food oil as oily phase was made. The emulsion was obtained using sorbitan monooleat and sorbitan monolaureat as surfactants. Double emulsions were prepared both in the presence and absence of a hydrophilic surfactant. The double emulsions were destroyed by outside coalescence of the drops of internal phase in a few minutes. The stability of double emulsions depends on the concentration of saline solution. The stability of the emulsions increases with the addition of hydrophilic surfactant.

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Published
2009-11-16
How to Cite
Stoian, Cristina, Gheorghe Zgherea, and Sandu Peretz. 2009. “Factors Influencing the Obtaining and the Stability of Double Emulsions Made Made of Corn Oil”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 33 (2), 57-61. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/3664.
Issue
Vol 33 No 2 (2009)
Section
Articles