Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants

Tan, Hsiao Wei (2009) Rheology and stability of olive oil cream emulsion stabilized by sucrose fatty acid esters nonionic surfactants. Masters thesis, University of Malaya.

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Official URL: http://dspace.fsktm.um.edu.my/handle/1812/508


The influence of oil and surfactant concentration to the stability and rheological behavior of the olive oil emulsions stabilized with sucrose fatty acid ester was evaluated through an accelerated aging test at 45oC. The stability of the emulsion in this study was examined by the appearance of phase separation in the emulsion, mean droplet size and Zeta potential over one month. The effect of accelerated ageing on the emulsions rheological properties was investigated using oscillatory measurements and a viscometry test at the interval of one day, one week and one month of storage time. The droplet size of the emulsions was found to decrease with the increase in the oil and surfactant concentrations which give effect on the viscosity and yield stress of the emulsions. The flow curve of the emulsions always exhibited shear thinning behavior and obeys the Power Law viscosity. The shear thinning effect of the emulsions was found to be decreased when the oil and surfactant concentration increased due to the smaller droplet size and narrower size distribution. The dynamic properties of the emulsions were also affected by the oil and surfactant content which indicates the stronger structural integrity and greater interdroplet interactions. The viscoelasticity of the emulsions was enhanced by the increased in the oil and surfactant concentrations. The emulsions with higher oil composition show greater elasticity which implies strong dynamic rigidity of the emulsions. The emulsions with 80% oil were the most stable emulsions with longest shelf-life.

Item Type: Thesis (Masters)
Subjects: Q Science > Q Science (General)
Date Deposited: 31 Jul 2013 03:10
Last Modified: 31 Jul 2013 03:10
URI: http://repository.um.edu.my/id/eprint/1181

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