Long-term Stability of Orange Oil Emulsions Prepared by Spontaneous Emulsification Using Polyglycerol Esters Mixed with Sucrose Esters
Keywords:
Polyglycerol Esters, Sucrose Esters, Mixed Surfactants, Spontaneous Emulsification, Orange OilsAbstract
Orange oil-in-water emulsions were spontaneously produced by adding an organic mixture consisting of orange oil and mixed surfactants between polyglycerol esters (PGE) and sucrose esters (SE) into a stirred aqueous phase. Emulsions were prepared either by using a magnetic stir plate or using an overhead stirrer. Mean oil droplet sizes of the produced emulsions were dependent on the types of surfactants, while the emulsion production capacity (500 -1,500 g emulsion), the stirring time (5-120 min), and the stirrer types (propeller stirrer - dissolver stirrer) did not have significant effects on mean oil droplet sizes (p < 0.05). The mean oil droplet sizes of orange oil emulsion produced by decaglycerol monolaurate (PGE-L) mixed with sucrose monomyristate (SE-M) at a ratio of 1:1 (prepared using a magnetic stir plate) were smaller than one micron and the mean droplet sizes did not significantly change over one-year storage (p < 0.05). Such long-term stability of orange oil emulsions suggested that Ostwald ripening were retarded in the prepared emulsions.
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