Preparation and stability of a protein stabilized orange oil-in-water emulsion
1998
Edris, A.E.
Sodium caseinate has a great potential to stabilize orange oil emulsions taking in consideration using high pressure homogenization (1000 Pa). It also can replace the same concentration of polyoxyethylene (20) sorbitan monooleate (Tween 80) without loosing efficiency. The recommended concentrations of caseinate can range between 30%, 15% or 5% (w/w on orange oil basis) or 6%, 3% or 1% (w/w on total emulsion basis). It is worth mentioning that no microbial growth was detected in all emulsions during different storage periods and temperatures although no antimicrobial agent was added. This may be attributed to the inherent antimicrobial action of orange oil.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture