Physicochemical Evaluation of Oil in Water Microemulsions

수중유형 마이크로에멀젼의 물리화학적 평가

Physicochemical properties of oil in water microemulsions containing soybean oil and egg phosphatide were observed for 3 weeks under the storage condition of $4^{\circ}C$ refrigerator. Changes in major fatty acid content, particle size distribution, rheogram, acid value and pH value were measured by gas chromatograph, laser particle sizer, Coulter counter and rheometer. From above experiments following conclusions were obtained; 1) Mean particle diameter was shifted from 240 to 266mm. 2) No significant changes were observed in the content of major fatty acids of soybean oil, rheogram, acid value and pH value.