INFLUENCE OF EMULSIFIER TYPE AND SOLUBILITY ON THE STABILITY OF MILK FAT‐WATER EMULSIONS

Publisher Website
Google Scholar
Abstract
SUMMARY— The purpose was to measure the amount of change in emulsion stability caused by different chemical types of emulsifiers in relation to the amount of change caused by emulsifier HLB. Seven emulsifiers used as 12 different binary mixtures were evaluated in model systems containing 10, 25 and 40% fat in water. Each emulsifier mixture was used at HLB numbers of 7, 10 and 13. The effect of chemical type on emulsion stability was minor in relation to the large changes caused by the fat percentage in the model system and the HLB of the emulsifier. A method was developed, using gas—liquid chromatography, to more accurately measure the HLB numbers of the emulsifiers used in this work. With these measurements it was learned that none of the differences in emulsion stability could be traced to the chemical type of emulsifier.

This publication has 1 reference indexed in Scilit: