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Stability of Virgin Coconut Oil Emulsion with Mixed Emulsifiers Tween 80 and Span 80
| Content Provider | Semantic Scholar |
|---|---|
| Author | Wiyani, Lastri Aladin, Andi Yani, Setyawati |
| Copyright Year | 2016 |
| Abstract | Virgin coconut oil emulsion (VCOE) is an alternative VCO product which has a reduced amount of oily taste when the VCO is consumed directly. This study was aimed to obtain the formulation of VCOE and determine the physical and chemical properties and also stability of emulsion with the addition of mixed emulsifiers Tween 80 and Span 80 (T80S80). Emulsions were formulated using mixed emulsifiers with the mass ratio of T80 to S80 of 100:0; 80:20; 60:40; 40:60; 20:80 and 0:100, respectively. The best ratio of the emulsifier was used to determine the stability of VCO and water mixtures with the diversity ratio of VCO to water were 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 10:90, respectively; the concentrations of emulsifier used were 1, 0.75 and 0.5%. VCOE was successfully formulated in the mixture of VCO-water ratio of 80:20. The VCOE products have high viscosities in each concentration of emulsifier and remained stable in room temperature. The contents of the peroxide number were 1.51 to 1.53 meq/kg sample and free fatty acid were 0.09 to 0.1%, which indicated that the emulsions were not rancid. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.arpnjournals.org/jeas/research_papers/rp_2016/jeas_0416_4093.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
