The Viscosity Characteristics of the O/W Emulsions.

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  • ASANO Yuzoh
    Food Research and Development Laboratory, Morinaga Milk Industry Co., Ltd.
  • SOTOYAMA Kazuyoshi
    Food Research and Development Laboratory, Morinaga Milk Industry Co., Ltd.

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  • 低濃度Ｏ／Ｗエマルションの分散粒子径と粘度特性
  • テイ ノウド O W エマルション ノ ブンサン リュウシケイ ト ネンド ト

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Abstract

The viscosity of O/W emulsions with each various droplet diameter was studied. Monodispersed emulsions with uniform dispersed droplets was prepared using a membrane emulsification system. The hydrophilic microporous glass membranes with the average pore diameter of 1.1, 2.9, 4.5, and 5.7μm were used to prepare O/W emulsions. Each emulsification operation was continued until the oil phase concentration of 10% (v/v). The droplet size varied depending on the average pore size and the average droplet diameter was about five times greater than the average pore diameter. In the present study, to prevent the variance of the viscosity from the droplet aggregates, the emulsion viscosity was exactly measured after stirring the emulsions before the dispersed droplets would float up. The correlation was found in the relationship between the average droplet diameter, or the totalsurface area of the droplets and the emulsion viscosity. As the dispersed droplet size decreased, the total surface area of the droplets increased. So the emulsion viscosity and the relative viscosity increased. Few studies on the viscosity of O/W emulsions with the droplet size over 5μm and the oil phase under 10% (v/v) had been reported. In the present study the correlation between the droplet size and the emulsion viscosity was statistically found on the O/W emulsions with the droplet size over 5.0μm at the oil phase concentration of 10% (v/v). And these data of the relative viscosity did not fit with the data calculated by a Mooney's equation including the factor of the droplet size.

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