1999 Volume 5 Issue 2 Pages 220-222
The effects of salt and pH on the reduction of interfacial tension and the emulsifying property of monolaurin monoglucoside [MG(C12:0)-G] were investigated. MG(C12:0)-G made an emulsion of an oil in water(O/W) type. The creaming stability of the emulsion prepared with 0.05% MG(C12:0)-G did not change up to 0.2 M salt and at various pHs, and under these conditions the medium droplet size in the emulsion was constant. The ratio of oil phase weight to total weight separated by centrifuging the MG(C12:0)-G emulsion was constant up to 0.2 M salt, and at various pHs. Its emulsifying property was superior to that of sucrose esters of fatty acids.
