Effect of the pH and Ionic Strength of Water-phase on the Stability of Lecithin-Oil-Water Emulsion

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Other Title
  • レシチンで乳化したエマルションの安定化におよぼす水相のｐＨとイオン強度の影響
  • レシチン デ ニュウカシタ エマルション ノ アンテイセイ ニ オヨボス スイ

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Description

Emulsions of lecithin-oil-water were prepared at various pH by adding HCl and NaOH. The concentrations of lecithin in oil-phase (kerosin) were 0.2, 2.0 and 20.0% wt/wt.<br> It was found that the emulsions at large ionic strength in water-phase are unstable. On the other hand, in the range of the low ionic strength value, the emulsions are comparatively stable. The emulsion stability is higher in basic pH range than in acidic pH range. As the concentration of lecithin in oil-phase increases, this tendency becomes more remarkable. At the pH around 11 to 12, soap in water-phase, resulted from saponification of lecithin, is assumed to affect on stability of emulsion, but the stability becomes lower at higher pH emulsion. In conclusion, emulsifying action of lecithin is affected more strongly by ionic strength in water-phase than pH of water-phase.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 53 (12), 401-406, 1979

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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