Influence of Some Variables on the Particle Size and Stability of Limonene-In-Water Emulsion

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 8, Volume 7, Issue 4 - Serial Number 18, January 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i4.11712

Authors

Rassoul Kadkhodaee; Masoud Najaf Najafi

Research Institute of Food Science and Technology (RIFST)

Abstract

The effect of pH, different concentration of Tween 80 and calcium ion on the stability of limonene-in-water emulsions stabilized by various concentration of sodium caseinate (2, 5 and 10%) was evaluated. To this end, emulsions were prepared by ultrasound and their quality attributes including size distribution, mean diameter of droplets, specific surface area and span number were studied as a result of the contribution of experimental parameters. The results showed that emulsions stabilized by 10% sodium caseinate had finer droplets with smaller span values as well as narrower and sharper size distribution curves compared to others. It was also found that by increasing the concentration of Tween 80 up to 1.5% the size of emulsion droplets and the span value decreased but increased afterwards. Moreover, pH and calcium ion significantly affected the diameter and specific surface area of droplets (p