Kinetics of stabilisation of oil in water emulsion using lecithin and biosilica

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

Lanny Sapei, Olivia Poppy Damayanti and Liliana

University of Surabaya, Indonesia

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

Emulsion is a thermodynamically unstable system which undergoes destabilization with time. The stabilization kinetics of Oil-in-Water (O/W) emulsions prepared using an emulsifier mixture of lecithin and bio-silica was studied. The effects of the concentrations of these emulsifier mixtures on the O/W emulsions� stabilities were studied. Additionally, the effect of storage temperature on the O/W emulsions stability in the presence of both lecithin and bio-silica was studied. Lecithin concentrations were varied from 0.05-1.5% and bio-silica particles concentrations were in the range of 0.5-3%. In general, emulsions destabilized with time and followed the first order kinetic model. The destabilization rates of emulsions in the presence of emulsifier mixture would decrease ~25-50% than the destabilization rates of emulsions in the presence of lecithin or bio-silica as sole emulsifier. Variations of lecithin and bio-silica concentration in the emulsifier mixture were not significant to the O/W emulsions destabilization. Furthermore, destabilization constants of O/W emulsions stored at the refrigerated temperature were ~2 times lower than those stored at room temperature.

Biography :

Email: lanny301@yahoo.com