Conversion into o/w Emulsion of Cottonseed Oil Solubilized with Protein and Carbohydrate

Solubilization Phenomenon of Fats and Oils by Solid Components of Soy Sauce (Part 8)

Abstract

Some changes of cottonseed oil solubilized in aqueous solution of saccharose and polypeptone were observed in dilution with water. Microscopic observation of the solubilizate did not show any dispersion image of oil droplets except saccharose crystals, even though it was stained with fuchsine or sudan III. However, dilution of the solubilizate with water gave the image of dense globular dispersion of oil and the solubilizate converted to cream or o/w emulsion. Turbldity of the resulting emulsion increased and the amount of the free oil extractable by ether washing decreased as agitation time for solubilization increased. A part of polypeptone in the aqueous solution was apparently transferred into the cream layer after centrifugation by absorption on the surface of the oil droplets. Average size measured by Coulter counter method of the oil droplets dispersed in 0.85% sodium chloride solution was about 5 microns. In the dense creamy emulsion some parts of saccharose in the aqueous solution was supposed to exist in the state of partial micelle structure with the other components. These results indicate a possibility of the new procedure for preparing o/w emulsion.