Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

• Main Authors: Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
• Format: Article
• Language: English; English
• Published: Elsevier 2007
• Online Access: http://psasir.upm.edu.my/id/eprint/7142/1/Stability%20and%20rheology%20of%20concentrated%20of%20concentrated%20O.pdf; http://psasir.upm.edu.my/id/eprint/7142/; http://dx.doi.org/10.1016/j.foodres.2007.05.008

Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25 °C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10–40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted...