1999•Journal of Dispersion Science and TechnologyRequires access

EFFECT OF DROPLET SIZE ON OXIDATION OF DOCOSAHEXAENOIC ACID IN EMULSION SYSTEM

Shoichi Gohtani, Meelis Sirendi, Noboru Yamamoto, Kazuko Kajikawa, Yoshimasa Yamano

Abstract

We investigated the effect of oil droplet size on the oxidation rate of DHA monodispersed emulsion with xanthan. Xanthan-free emulsions creamed rapidly but no creaming was observed in the emulsions containing xanthan over 8 weeks. While the peroxide value (POV) of the xanthan-free emulsion reached 10meq/ kg at 20 days, that of both emulsion systems containing xanthan changed little during the first 20 days. The POV for the emulsion with small droplet was higher than that for the emulsion with large droplet.

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Key concepts: Creaming, Emulsion, Xanthan gum, Chemistry, Peroxide value, Peroxide, Chemical engineering, Food science