Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 5
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- Pages.1114-1119
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- 1998
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- 0367-6293(pISSN)
Optimization of the Conditions for the O/W Emulsion Containing ${\omega}3$ Polyunsaturated Fatty Acid
${\omega}3$ 계 고도불포화지방산을 함유한 고안정성 수중유적형 유화계의 확립
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Chang, Pahn-Shick
(Department of Food Science and Technology, Seoul National Polytechnic University) ;
- Cho, Gye-Bong (Department of Food Science and Technology, Seoul National Polytechnic University)
- Published : 1998.10.01
Abstract
The stabilities of O/W emulsions (lipophilic core material:lipophobic wall material=3:2, w/w) containing various kinds of emulsifiers were compared to determine the optimal conditions of the HLB (hydrophilic lipophilic balance) value, the concentration and composition of emulsifier, the ratio of core material to the wall material, and the concentration and composition of polymers in the wall material. The effect of different chemical types of emulsifiers and the influence of single vs. binary emulsifier systems were compared with 13 kinds of emulsifier HLB values of
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