Sisterna has studied the efficacy of high HLB sucrose esters for the production of transparent ‘oil-gel’ emulsions, that turn into milk when diluted with water upon use (gel-to-milk).
These oil gels are in fact concentrated oil-in-glycerine (O/G) emulsions with average oil droplet sizes of 0.3 - 0.5 µm. This article shows the study of the concentrated emulsions technology.
Investigation of the gel-to-milk O/G emulsions
The objective of this study is to find out which parameters are influencing the viscosity, droplet size, stability and transparency of the concentrated O/G emulsion. Therefore the effects of the sucrose ester type, oil & water concentration and manufacturing procedure are studied. In Table 1 you can see the basic formulation in which we have made variations in glycerine, oil, water and sucrose ester content.
Log in or register FREE to read the rest
This story is Premium Content and is only available to registered users. Please log in at the top of the page to view the full text.
If you don't already have an account, please register with us completely free of charge.
