INFLUENCE OF OIL PHASE ON STABILITY OF O/W EMULSIONS.
- Resource Type
- Article
- Authors
- GANDOVA, V.; TASHEVA, S.; MARINOVA, K.; PETROVA, I.; STOYANOVA, A.
- Source
- Oxidation Communications. 2020, Vol. 43 Issue 4, p722-729. 8p.
- Subject
- *EMULSIONS
*SOY proteins
*EDIBLE fats & oils
*THERMODYNAMICS
*SUNFLOWER seed oil
*ENTHALPY
- Language
- ISSN
- 0209-4541
Different O/W emulsions prepared with sunflower oil and 1, 2 and 3% soybean protein isolate (SI) were investigated. The IR spectrum for oil and water phase was prepared to investigate the influence of oil on them. Spectrophotometer measurements were provided for investigating the thermodynamics and kinetics of emulsions. Thermodynamic parameters such as the Gibbs free energy (ΔG), enthalpy (ΔH) and entropy (ΔS) were calculated. The highest value of ΔG was observed in the sample prepared with 1% SI and 40% oil. [ABSTRACT FROM AUTHOR]