A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions.

  title={A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions.},
  author={Yih Phing Khor and Soo Peng Koh and Kamariah Long and Shariah Long and Sharifah Zarah Syed Ahmad and Chin Ping Tan},
  volume={19 7},
Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a… CONTINUE READING


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