• Analytical Science and Technology
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• v.7 no.2
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• pp.237-243
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• 1994

The stability of W/O emulsions (milk fat : water=4 : 1, w/w) containing various emulsifiers was compared to determine the effect of different chemical types of emulsifiers in relation to the change of HLB value caused by emulsifier type and the influence of single vs. binary emulsifier systems. These variables were compared at emulsifier HLB values of 0.5~16.7 and at emulsifier concentrations of 1.0~3.0%(w/w). Eleven emulsifiers used as 11 different single mixtures and 16 different binary mixtures were evaluated in W/O type emulsion systems containing 20.0%(w/w) of water in milk fat. This W/O emulsion was stable (more than 90.0 of ESI value) in the range of low value of emulsifier HLB (less than 4.7 of HLB value). All the ESI values of binary emulsifier systems were higher than those of single emulsifier systems. But, the influence pattern of emulsifier HLB on this emulsion stability in single emulsifier systems was very similar to the trend in binary emulsifier systems.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1114-1119
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• 1998

The stabilities of O/W emulsions (lipophilic core material:lipophobic wall material=3:2, w/w) containing various kinds of emulsifiers were compared to determine the optimal conditions of the HLB (hydrophilic lipophilic balance) value, the concentration and composition of emulsifier, the ratio of core material to the wall material, and the concentration and composition of polymers in the wall material. The effect of different chemical types of emulsifiers and the influence of single vs. binary emulsifier systems were compared with 13 kinds of emulsifier HLB values of $0.6{\sim}16.7$ at the concentration of 0.50%(w/w). The emulsion system was stable (more than 99.0 of ESI value) when the HLB value of the emulsifier was more than 11.0 or less than 2.8 of emulsifier HLB value. But it was unstable (less than 40.0 of ESI value) at the HLB value of the emulsifier between 3.4 and 8.6. Especially, we could find out the emulsion containing the emulsifier of polyglycerol polyricinoleate (PGPR, HLB 0.6) became stable creamy state. And, the ESI value of binary emulsifier system containing 0.25%(w/w) of PGPR and 0.25%(w/w) of polyoxyethylene sorbitan monolaurate (PSML, HLB 16.7) was higher than that of any single emulsifier system at the concentration of 0.50%(w/w). The highest emulsion stability was obtained in the liquefied wall material composed of 0.25%(w/v) of waxy corn starch and 0.50%(w/v) of agar.