Stability and Viscosity of Monoglyceride Emulsion

Abstract

Droplet sizes, dynamic stabilities, viscosities, and effects of alcohol and sodium chloride on the stabilities of emulsions prepared from vegetable oil and water by using monocaprylin (MG 8) and monostearin (MG 18) were investigated. The O/W and W/O emulsions showed thixotropic behavior and the apparent viscosity of W/O emulsion was larger than that of O/W emulsion. The viscosities of both emulsions increased with the increase of MG content and the increasing features depend on the emulsifying equipments. The viscosities of both emulsions also increased with the increasing internal phase content. Higher the MG concentration, the smaller the droplet size was, and the droplet size distribution was affected by the emulsifying equipments. Dynamic stabilities of O/W and W/O emulsions determined by centrifugation increased with the increase of MG content and decreased with the increase of centrifuging temperatures. Alcohols (methyl-, ethyl-, n-propyl-and n-butyl-) did not influence on the stability of W/O emulsion with MG 18. The stability of the emulsion was reduced by the addition of sodium chloride. From these results, surface activity of monoglyceride which is a nonionic surfactant is considered to be affected electrostatically.