Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.

@article{Choi2010InfluenceOD,
  title={Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.},
  author={Seung Jun Choi and Eric Decker and Lulu Henson and L Michael Popplewell and David Julian McClements},
  journal={Journal of food science},
  year={2010},
  volume={75 6},
  pages={C536-40}
}
The chemical stability of citral, a flavor component widely used in beverage, food, and fragrance products, in oil-in-water emulsions stabilized by surfactants with different charge characteristics was investigated. Emulsions were prepared using cationic (lauryl alginate, LAE), non-ionic (polyoxyethylene (23) lauryl ether, Brij 35), and anionic (sodium dodecyl sulfate, SDS) surfactants at pH 3.5. The citral concentration decreased over time in all the emulsions, but the rate of decrease… CONTINUE READING

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