Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil
The properties and changes of an o/w emulsion(mayonnaise) as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO) and rice bran oil (RBO) (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v)) were blended as the oil base...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0015/pjfns-2016-0015.xml?format=INT |
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| author | Kupongsak Sasikan Sathitvorapojjana Saruda |
| author_facet | Kupongsak Sasikan Sathitvorapojjana Saruda |
| author_sort | Kupongsak Sasikan |
| collection | DOAJ |
| description | The properties and changes of an o/w emulsion(mayonnaise) as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO) and rice bran oil (RBO) (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v)) were blended as the oil base for the study. The highest replacement of RBO with CNO in an o/w emulsion that could be achieved with minimal change of sensory properties was 30%. The Emulsion Stability Index and oil-phase crystallisation temperatures of mayonnaise with RBO alone and with 30% CNO replacement did not change when stored at 30±2°C for 4 weeks. The droplet size of the mayonnaise containing only RBO increased, possibly due to droplet coalescence. In contrast, the droplet size of the mayonnaise with CNO:RBO=30:70 did not change during storage. |
| format | Article |
| id | doaj-art-dbb78e6f2f9645ce9eefe3d7d108ba91 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-dbb78e6f2f9645ce9eefe3d7d108ba912025-02-02T14:49:34ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-06-0167210711610.1515/pjfns-2016-0015pjfns-2016-0015Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid OilKupongsak Sasikan0Sathitvorapojjana Saruda1Department of Food Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Patumwan, Bangkok 10330, ThailandDepartment of Food Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Patumwan, Bangkok 10330, ThailandThe properties and changes of an o/w emulsion(mayonnaise) as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO) and rice bran oil (RBO) (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v)) were blended as the oil base for the study. The highest replacement of RBO with CNO in an o/w emulsion that could be achieved with minimal change of sensory properties was 30%. The Emulsion Stability Index and oil-phase crystallisation temperatures of mayonnaise with RBO alone and with 30% CNO replacement did not change when stored at 30±2°C for 4 weeks. The droplet size of the mayonnaise containing only RBO increased, possibly due to droplet coalescence. In contrast, the droplet size of the mayonnaise with CNO:RBO=30:70 did not change during storage.http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0015/pjfns-2016-0015.xml?format=INTmedium-chain fatty acidscoconut oilrice bran oilmayonnaiseemulsion stability |
| spellingShingle | Kupongsak Sasikan Sathitvorapojjana Saruda Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil Polish Journal of Food and Nutrition Sciences medium-chain fatty acids coconut oil rice bran oil mayonnaise emulsion stability |
| title | Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil |
| title_full | Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil |
| title_fullStr | Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil |
| title_full_unstemmed | Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil |
| title_short | Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil |
| title_sort | properties and storage stability of o w emulsion replaced with medium chain fatty acid oil |
| topic | medium-chain fatty acids coconut oil rice bran oil mayonnaise emulsion stability |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0015/pjfns-2016-0015.xml?format=INT |
| work_keys_str_mv | AT kupongsaksasikan propertiesandstoragestabilityofowemulsionreplacedwithmediumchainfattyacidoil AT sathitvorapojjanasaruda propertiesandstoragestabilityofowemulsionreplacedwithmediumchainfattyacidoil |