Effect of the Components of Oil on the Stability of Lecithin-Oil-Water Emulsion

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  • レシチンで乳化したエマルションの安定性におよぼす油相成分の影響
  • 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 ユソ

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The effect of the nature of oils on the type and stability of emulsions was studied, when lecithin was used as the emulsifier.<br> The results obtained were as follows.<br> 1) The O/W type emulsions are usually formed, in spite of the oil soluble properties of lecithin.<br> 2) When nonpolar oils are used as the oil-phase, stable O/W type emulsions are formed.<br> 3) In the case where the polar oils are used as the oil-phase, the stability of the emulsions depends on the nature of the hydrophobic group of the oil such as chain length, number of the double bond in the chain, and so on, rather than the nature of the polar groups.<br> 4) The type of the emulsions formed by using vegetable oil as oil-phase is determined by the characteristics of the fatty acid of oil. When the oil of low saponification value and the oil of low iodine value are used as the oil-phase, W/O type emulsions were produced.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 53 (12), 407-414, 1979

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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