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KMID : 1134820080370111465
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 11 p.1465 ~ p.1471
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Development of Water Soluble Tocopherol Emulsion Using Surfactants
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Lee Eun-Hyun
Chang Kyu-Seob
Lee Kyong-Haeng
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Abstract
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This study was carried out to make water-soluble tocopherol emulsion which can be applicable directly in water. The molecular weight of tocopherol was 340 to 360 and tocopherol emulsion model was decided as O/O/W/W type. In correlation between stability of emulsion and surface tension, the stability in surface tension of emulsion was from 40 to 46 dyne/㎝. In the case of lower than 40 dyne/㎝ of surface tension, the stability of the emulsion was lower. Lipophilic surfactants, especially for a polyglycerine polyricinoleate in 20%, 30% and 40% tocopherol emulsion, was the most effective in emulsion stability. A higher stability of the emulsion among hydrophilic surfactants in the tocopherol emulsion was obtained in the following order; polyglycerine monostearate＞ polyglycerine monooleate＞ polyoxyethylene (20) sorbitan monooleate≥ polyoxyethylene (20) sorbitan monolaurate.
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KEYWORD
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tocopherol, surfactant, water soluble, stability of emulsion
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