Physical Characterization of Red Palm Oil Emulsion

Vallerina Armetha, Purwiyatno Hariyadi, Purwiyatno Hariyadi, Azis Sitanggang, Azis Sitanggang, Sri Yuliani

Abstract

The oil/water emulsion is widely studied as a carrier system of oil-soluble bioactive components. This study aimed to investigate the formation of a whey protein-based red palm oil (RPO) emulsion system and its stability during long-term storage. The RPO emulsion utilizing three different emulsifiers (WPCa, WPCb, and WPI) with three different emulsifier concentrations (i.e., 2.5, 5, 10, and 15% w/v) in the aqueous phase was prepared. A mixture of whey protein solution containing 30% (v/v) of RPO was prepared and emulsification was performed with two-steps homogenization processes. Emulsions produced were stored at ambient temperature and evaluated for their physical stability by determining the qualitative rating of destabilization and oil droplet viability and measuring its separation index (SI, %). The results showed that the type and concentration of emulsifiers affected the emulsions' stability during long-term storage at ambient temperature. The system emulsified with WPCa and WPCb was found to be more stable with a lower SI value than that of WPI. Furthermore, emulsions with higher emulsifier concentrations were found to be more stable, with lower SI values. The RPO emulsion with 15% of WPCb was the most stable system, having SI of 0% after 105 days of storage.

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Paper Citation


in Harvard Style

Armetha V., Hariyadi P., Sitanggang A. and Yuliani S. (2020). Physical Characterization of Red Palm Oil Emulsion. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 185-190. DOI: 10.5220/0010641200003108


in Bibtex Style

@conference{6th fiac20,
author={Vallerina Armetha and Purwiyatno Hariyadi and Azis Sitanggang and Sri Yuliani},
title={Physical Characterization of Red Palm Oil Emulsion},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={185-190},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010641200003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - Physical Characterization of Red Palm Oil Emulsion
SN - 978-989-758-540-1
AU - Armetha V.
AU - Hariyadi P.
AU - Sitanggang A.
AU - Yuliani S.
PY - 2020
SP - 185
EP - 190
DO - 10.5220/0010641200003108