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Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system

An oil-in-water (0/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many 0/W-based food products. The products sometimes exhibit poor physical properties and stability against temperatur...

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Main Author: Norhayati Ibrahim
Format: Thesis
Language:English
Published: Selangor: Universiti Putra Malaysia 2013
Subjects:
TP 684 .S6 N6 2008
Norhayati Ibrahim
Tesis Universiti Putra Malaysia 2008
Soy oil
Online Access:http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2724
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spelling my.umt.ir-27242013-12-18T07:22:54Z Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system Norhayati Ibrahim TP 684 .S6 N6 2008 Norhayati Ibrahim Tesis Universiti Putra Malaysia 2008 Soy oil An oil-in-water (0/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many 0/W-based food products. The products sometimes exhibit poor physical properties and stability against temperature fluctuations that can be attributed to a high unsaturation degree of SBO. These problems can be reduced by blending of SBO with more saturated oils such as palm kernel olein(PKO). 2013-12-18T07:22:54Z 2013-12-18T07:22:54Z 2008-09 Thesis http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2724 en application/pdf application/pdf Selangor: Universiti Putra Malaysia
institution Universiti Malaysia Terengganu
building Perpustakaan Sultanah Nur Zahirah
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Terengganu
content_source UMT-IR
url_provider http://umt-ir.umt.edu.my:8080/
language English
topic TP 684 .S6 N6 2008
Norhayati Ibrahim
Tesis Universiti Putra Malaysia 2008
Soy oil
spellingShingle TP 684 .S6 N6 2008
Norhayati Ibrahim
Tesis Universiti Putra Malaysia 2008
Soy oil
Norhayati Ibrahim
Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
description An oil-in-water (0/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many 0/W-based food products. The products sometimes exhibit poor physical properties and stability against temperature fluctuations that can be attributed to a high unsaturation degree of SBO. These problems can be reduced by blending of SBO with more saturated oils such as palm kernel olein(PKO).
format Thesis
author Norhayati Ibrahim
author_facet Norhayati Ibrahim
author_sort Norhayati Ibrahim
title Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
title_short Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
title_full Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
title_fullStr Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
title_full_unstemmed Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
title_sort effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
publisher Selangor: Universiti Putra Malaysia
publishDate 2013
url http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2724
_version_ 1738395433973055488
score 13.214268

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