Fat-Based Submicron Particle Formation and Characterization for Food Application

• DOI: 10.20944/preprints202408.0801.v1
• Publication Date: 2024-08-15T00:19:37Z
• Authors: Bipro Dubey; Abraham Badjona; Samsun Nahar
• Keywords: Palm stearin; Homogenization

One of the most crucial attributes emulsions is their particle size, which has implication on stability, rheology as well sensory properties in different food applications. Homogenization speed an important parameter that disrupts fat globules into desirable sizes. The effect emulsification composition and homogenization parameters size distribution palm stearin oil-in-water emulsion was investigated. A homogenized at (10k-25k rpm) When increased above >10k rpm, decreased. Increasing concentration surfactant from 1 wt.% to 3wt.%, showed a decrease for all homogenisation speed. Oil droplet could also be minimized by increasing sugar continuous phase.