Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study
Abstract
This work aimed to prepare natural flavor oil emulsions by spontaneous emulsification by adding organic mixtures consisting of flavor oils, sucrose esters, and with/without ethanol into a stirred aqueous phase. Orange oil (OrO), peppermint oil (PpO), sucrose esters with mainly sucrose monostearate (S1670), and sucrose esters with mainly sucrose monopalmitate (P1670) were employed. The mean droplet sizes of emulsions were strongly dependent on...
Paper Details
Title
Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study
Published Date
Oct 15, 2018
Journal
Volume
14
Issue
1
Pages
41 - 48
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