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

@article{Khor2014ACS,
  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},
  journal={Molecules},
  year={2014},
  volume={19 7},
  pages={9187-202}
}
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

Citations

Publications citing this paper.

References

Publications referenced by this paper.
Showing 1-10 of 26 references

Effects of added weighting agent and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch

  • A. R. Taherian, P. Fustier, H. S. Ramaswamy
  • J. Food Process. Eng. 2006,
  • 2006
Highly Influential
4 Excerpts

Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

  • N. S. Nielsen, A. F. Horn, C. Jacobsen
  • Eur. J. Lipid Sci. Tech
  • 2013
2 Excerpts

A rheological analysis of structured water-in-olive oil emulsions

  • F. R. Lupi, D. Gabriele, B. D. Cindio, M. C. Sanchez, C. Gallegos
  • J. Food Eng
  • 2011
3 Excerpts

Contribution of okra extracts to the stability and rheology of oil-in-water emulsions

  • N. Georgiadis, C. Ritzoulis, G. Sioura, P. Kornezou, C. Vasiliadou, C. Tsioptsias
  • Food Hydrocolloids 2011,
  • 2011
1 Excerpt

Dynamic oscillatory shear properties of o/w model system meat emulsions: linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

  • S. Karaman, M. T. Yilmaz, M. Dogan, H. Yetim, A. Kayacier
  • J. Food Eng
  • 2011
3 Excerpts

Structures and stability of lipid emulsions formulated with sodium caseinate

  • C. H. Iriart, M.S.A. Cerimedo, R. J. Candal, M. L. Herrera
  • Curr. Opin. Colloid Interface Sci. 2011,
  • 2011
1 Excerpt

Antibacterial activity of sunflower oil microemulsion

  • C. H. Anjali, M. Dash, N. Chandrasekaran, A. Mukherjee
  • Int. J. Pharm. Pharm. Sci. 2010,
  • 2010
1 Excerpt

Application of FTIR spectroscopy for the determination of virgin coconut oil in binary mixtures with olive oil and palm oil

  • A. Rohman, Y. B. Che Man, A. Ismail, P. Hashim
  • J. Am. Oil Chem. Soc. 2010,
  • 2010
1 Excerpt

Effect of depolymerized mango pulp as a stabilizer in oil-in-water emulsion containing sodium caseinate

  • K. Karunasawat, P. Anprung
  • J. Food Bioprod. Process
  • 2010
2 Excerpts

Similar Papers

Loading similar papers…