Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification

Food-grade emulsions can be fabricated using simple and inexpensive low-energy homogenization methods. In this study, we examined the influence of surfactant type (Tween 40, 60, and 80), oil phase composition (limonene-to-medium chain triglyceride ratio), and temperature (25 to 95 °C) on the formation and stability of flavor oil-in-water emulsions (10 wt% oil, 15 wt% surfactant, pH 3) fabricated using spontaneous emulsification. Transparent...