| Autor: |
Wiyani, Lastri, Aladin, Andi, Yani, Setyawati, Rahmawati, Mustafiah |
| Předmět: |
|
| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2595 Issue 1, p1-4, 4p |
| Abstrakt: |
Virgin Coconut Oil (VCO) emulsions is an alternative product to reduce the oily taste in the mouth when consuming VCO. The stability of the emulsion is used to ensure the identity, dosage, quality and purity of the product. The good emulsions can be store for a long time. This study aimed to determine the characteristics of VCO emulsion for 12 months of storage. The emulsions were prepared by mixing VCO, water and sucrose (ratios 80:16:4), using mixed emulsifiers of Tween 80 and Span 80 (T80S80) in a concentration of 0.75%. The mixture was homogenized at 15000 rpm for 4 minutes. The characteristics of emulsion were investigated by measuring viscosity, stability, peroxide number and total plate count. The results of this study showed that the peroxide numbers and total plate count increase during storage. Whereas, the stability and viscosity of the emulsion decreased during storage. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
