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http://dx.doi.org/10.3746/jkfn.2008.37.11.1465

Development of Water Soluble Tocopherol Emulsion Using Surfactants  

Lee, Eun-Hyun (Ilshin Wells Co., Ltd.)
Chang, Kyu-Seob (Dept. of Food Science and Technology, Chungnam National University)
Lee, Kyong-Haeng (Division of Food and Biotechnology, Chungju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.11, 2008 , pp. 1465-1471 More about this Journal
Abstract
This study was carried out to make water-soluble tocopherol emulsion which can be applicable directly in water. The molecular weight of tocopherol was 340 to 360 and tocopherol emulsion model was decided as O/O/W/W type. In correlation between stability of emulsion and surface tension, the stability in surface tension of emulsion was from 40 to 46 dyne/cm. In the case of lower than 40 dyne/cm of surface tension, the stability of the emulsion was lower. Lipophilic surfactants, especially for a polyglycerine polyricinoleate in 20%, 30% and 40% tocopherol emulsion, was the most effective in emulsion stability. A higher stability of the emulsion among hydrophilic surfactants in the tocopherol emulsion was obtained in the following order; polyglycerine monostearate> polyglycerine monooleate> polyoxyethylene (20) sorbitan monooleate$\geq$ polyoxyethylene (20) sorbitan monolaurate.
Keywords
tocopherol; surfactant; water soluble; stability of emulsion;
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