Omega-3 emulsion of Rubber (Hevea brasiliensis) seed oil
| Autor: | Zuhaili Idham, Lee Nian-Yian, Wan Nuraisha Wan Kamarudin, Siti Hamidah Mohd-Setapar, Abd-Talib Norfahana |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
food.ingredient
biology Chemistry technology industry and agriculture food and beverages General Medicine Rubber seed oil Fish oil biology.organism_classification complex mixtures Lecithin Creaming food Natural rubber Distilled water visual_art Emulsion visual_art.visual_art_medium Organic chemistry Hevea brasiliensis Food science |
| Zdroj: | Agricultural Sciences. :84-89 |
| ISSN: | 2156-8561 2156-8553 |
| DOI: | 10.4236/as.2013.45b016 |
| Popis: | The formulation of omega-3 emulsion using rubber (Hevea Brasiliensis) seed oil based on the best performance of the emulsion in terms of higher viscosity, smaller droplet size, lower moisture content and slightly acidic pH value supported by degree of creaming in varying the type and composition of emulsifier used. Rubber seed oil contains significant value of alpha-linolenic acid which plays an important role in maintaining human health. Therefore, formulation of rubber seed oil emulsion is important to become a new source of omega-3 emulsion instead of fish oil. Rubber seed oil was mixed with distilled water and nonionic emulsifier which were lecithin and span 80 by homogenizer. From the analysis conducted, the best formulation was the emulsion with 50% of distilled water, 6% of lecithin and 47% of rubber seed oil. |
| Databáze: | OpenAIRE |
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