Journal of Dispersion Science and Technology · 1999 · 75 citations · 4 references
AgricultureChemistryFood ScienceColloid ScienceFood ChemistryIndustrial ChemistryEmulsion FormulationFood EmulsionsLipid OxidationLipid PeroxidationOxidation ReactionsOxidative StabilityDroplet Size ControlEmulsion BehaviorEmulsionsMultiphase Emulsion SystemsOxidationOxidation In EmulsionsPeroxide Value DeterminationPeroxide Value Evolution
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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Keiko Shimada, Yoshio Sakai, Kazuyuki Nagamatsu et al. · Bioscience Biotechnology and Biochemistry · 1996 · 16 citations · Full text