Journal
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
Volume 33, Issue 12, Pages 1715-1722Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/01932691.2011.646599
Keywords
Cholesterol; mixture design; optimization; phytosterol
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Major problems related to enrichment of products with phytosterols are high melting temperature, chalky taste and low solubility in water phase. Dispersion of phytosterols in an emulsion was optimized using a mixture design with four components (phytosterols, emulsifier, soy oil, and water). It was found that the particle size of the dispersed phase decreased with the increase in emulsifier concentration. The appearance viscosity was increased with decreasing particle size. The stability of these emulsions could be correlated with the decrease in surface tension and particle size by using oil and emulsifier as components of oil phase.
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