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Influence of storage temperature and quantities of sesame oil on the stability of the model emulsion

 

 

 

Key words:  

sesame oil, emulsion, stability, Turbiscan test, droplet size of emulsion.

Summary

The aim of the study was to determine stability of the emulsion containing different contents of sesame oil and stored under different conditions. For this purpose, three emulsions with 25, 35 and 45 g of sesame oil were prepared and their stability was examined empirically using techniques including particle size analysis (in time), optical microscopy, and the Turbiscan test (in time). The emulsion containing 35 g of sesame oil stored at room temperature had the highest stability. Generally, no destabilizations in this temperature were observed. 

Małgorzata KOWALSKA, Magdalena PAŹDZIOR

Kazimierz Pulaski University of Technology and Humanities in Radom Faculty of Material Science, Technology and Design Chrobrego St. 27, 26-600 Radom, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.


Anna ŻBIKOWSKA

Warsaw University of Life Sciences (SGGW), Faculty of Food Sciences

 

 

 

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