Abstract
Many food products are in the forms of emulsions whereby at least one phase is dispersed in other phases. Since emulsions consist of different immiscible phases, they tend to be unstable with time despite the incorporation of emulsifiers. In this study, the stabilities of oil-in-water (O/W) emulsions prepared using emulsifier mixtures of rice husk ash (RHA) and lecithin were monitored with time and destabilization kinetics of emulsion were studied. Rice husk ash of 2% was combined with various lecithin concentrations ranged from 0.5% to 3%, and they were added into the oil phase. The emulsification was carried out using a rotor stator homogenizer. The results showed that the rate of emulsion destabilization followed the first order kinetic model. The lowest value k1 of 0.4 × 10−3 minute−1 was obtained from the combination of 2% RHA and 2% lecithin. This implied the synergism action of RHA with lecithin in stabilizing the emulsion. The mixtures of lecithin and RHA seemed to be quite promising in stabilizing the O/W emulsion system for designing healthy O/W emulsion food-based products.
Highlights
Food is an essential basic need of human being
This research aimed to investigate the potential use of rice husk ash combined with lecithin to enhance the stability of O/W emulsion based on the emulsion destabilization kinetic study
The use of mixed rice husk ash (RHA) with lecithin for stabilizing O/W emulsions was studied and supported by the investigation of emulsion destabilization kinetics. Both RHA and lecithin were loaded into the oil phase prior to mixing with the aqueous phase
Summary
The overall quality of food products such as appearance, texture, flavour, nutrient, and stability has to be considered. Stabilizers are usually added into food formulations in order to improve the texture and appearance of food products. Emulsifiers are amongst the stabilizers which are commonly added into food formulations containing oil and water phases. Due to its amphiphilic nature, emulsifiers are adsorbed on the oil-water interfaces while reducing the surface tension arising between them and help dispersion of the dispersed phased in the continuous phase. There are increasing attempts to reduce the use of polymeric emulsifiers since they may cause some adverse effects, such as air entrapment, foaming, irritancy, and detrimental interaction with living matter [1] and obesity [2]
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