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KMID : 1007520020110030274
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Food Science and Biotechnology
2002 Volume.11 No. 3 p.274 ~ p.279
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Optimization of Oil-in-Water Emulsification Process Using Onion Oil
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Chang, Pahn Shick
Hong, Eun Mi/Yu, Mun Gun/Noh, Bong Soo/Oh, Sang Suk
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Abstract
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The stabilities of O/W emulsions containing various kinds of emulsifiers were compared to determine the optimal conditions for the hydrophilic-lipophilic balance (HLB) value of emulsifier, concentration and composition of emulsifier, the ratio of [core material, Cm] to [wall material, Wm], and the concentration and composition of the wall material. The optimal ratio of [Cm] to [Wm] was found to be the value of 1:1(w/w). The effects of chemical types and singular vs. binary systems of emulsifiers on the storage stability of the emulsion were investigated with fifteen kinds of emulsifiers (HLB values of 0.6-16.7). The emulsion of onion oil was stable (more than 90.0% of emulsion stability index, ESI value) when the HLB value of the emulsifier was more than 9.0 or less than 0.6. But it was unstable (less than 40.0% of ESI value) at the HLB values of the emulsifier ranging from 2.8 to 8.6. The ESI values of binary emulsifier systems were lower than those of singular emulsifier systems at the concentration of 0.50% (w/w). Especially, the emulsion formed by polyoxyethylene sorbitan monolaurate (HLB 16.7) had 100% of ESI value. Therefore, the optimal concentration of the emulsifier was determined as the value of 0.50%(w/w). The highest stability of the emulsion was obtained from the liquefied wall material composed of 0.25%(w/v) of gelatin and 0.50%(w/v) of agar.
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