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Article: The Role of Endogenous Amphiphiles on the Stability of Virgin Olive Oil-in-Water Emulsions
- Article from:
- JAOCS, Journal of the American Oil Chemists' Society
- Article date:
- June 1, 2005
- Author:
CopyrightCopyright AOCS Press Jun 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT:
Stable virgin olive oil-in-water emulsions were prepared using total endogenous surface-active components derived from oil as emulsifying agents, and the interfacial properties of the emulsion droplets were examined. The amount of oil extracted into the aqueous buffer increased with buffer pH, with the most stable emulsions being formed at pH 7.5. Light microscopy of the emulsions revealed the presence of spherical droplets with diameters ranging from 1.5 to 3 µm. Their surface was negatively charged at pH 7.5, as confirmed by the effect of ions and polycations. Potassium chloride, Ca^sup 2+^, and spermine induced rapid aggregation (as monitored by the turbidity change and by ...