Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4565346 | LWT - Food Science and Technology | 2007 | 5 Pages |
Abstract
A coarse oil-in-water (O/W) emulsion, the oil phase of which was octanoic acid, was prepared at a very low surfactant concentration using a rotor/stator homogenizer. The emulsion was passed in a stainless steel tube immersed in an oil bath at 220 °C at a residence time of 60 s, and then mixed with the surfactant solution to produce a finely dispersed emulsion. The diameter of oil droplets in the fine emulsion was ca. 40 nm at the weight ratio of surfactant to oil of ca. 0.35 or higher.
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Authors
Seiko Katagi, Yukitaka Kimura, Shuji Adachi,