Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil
 
More details
Hide details
Publication date: 2017-06-30
 
Pol. J. Food Nutr. Sci. 2017;67(2):107–115
 
KEYWORDS
ABSTRACT
The properties and changes of an o/w emulsion (mayonnaise) as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO) and rice bran oil (RBO) (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v)) were blended as the oil base for the study.The highest replacement of RBO with CNO in an o/w emulsion that could be achieved with minimal change of sensory properties was 30%. The Emulsion Stability Index and oil-phase crystallization temperatures of mayonnaise with RBO alone and with 30% CNO replacement did not change when stored at 30±2°C for 4 weeks. The droplet size of the mayonnaise containing only RBO increased, possibly due to droplet coalescence. In contrast, the droplet size of the mayonnaise with CNO:RBO=30:70 did not change during storage.
 
CITATIONS (6):
1.
UV and storage stability of retinol contained in oil-in-water nanoemulsions
Heesoo Park, Saehun Mun, Yong-Ro Kim
Food Chemistry
 
2.
Storage stability of bleached rice bran wax organogels and water-in-oil emulsions
Sawanya Pandolsook, Sasikan Kupongsak
Journal of Food Measurement and Characterization
 
3.
Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
Xianling Wei, Jing Li, Mohamed Eid, Bin Li
Food Hydrocolloids
 
4.
Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend
Umesh Patil, Soottawat Benjakul
Food Biophysics
 
5.
Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent
Emilia Drozłowska, Artur Bartkowiak, Łukasz Łopusiewicz
Polymers
 
6.
Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent
Emilia Drozłowska, Artur Bartkowiak, Paulina Trocer, Mateusz Kostek, Alicja Tarnowiecka-Kuca, Łukasz Łopusiewicz
Foods
 
eISSN:2083-6007
ISSN:1230-0322