Stability Evaluation of Oil-in-Water Emulsions by Gold Sol

Autor:	John K. Johnson, Apurba K. Ray
Rok vydání:	1986
Předmět:	food.ingredient food Chromatography Aqueous solution Chemistry Oil droplet Phase (matter) Gum arabic Particle Fraction (chemistry) Food Science Gold number Dilution
Zdroj:	Journal of Food Science. 51:1573-1574
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1986.tb13867.x
Popis:	A simple, rapid, and inexpensive titration method with gold sol was developed which measured the fraction of hydrophilic gum arabic that was free in the aqueous (continuous) phase and thus indirectly, the fraction of the gum which coated the oil droplets, thereby fulfilling its intended stabilizing function. For a series of gum arabic-stabilized emulsions of varying particle sizes, the gold number measured for fresh emulsions related directly to the long term storage stability of these emulsions at high dilution.
Databáze:	OpenAIRE
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