Abstract
Virgin Coconut Oil Emulsion (VCOE ) is one of alternative products which is produced to reduce oily taste when consumed directly. In this research, effects of sucrose and citric acid on VCOE were investigated. The emulsions were prepared with ratio of VCO to water (80:20), using mixed emulsifiers of Tween 80 and Span 80 (T80S80) at a concentration of 0.75%. Physical and chemical characteristics as well as a stability of the emulsions were evaluated. It was found that the emulsion viscosity increased with the increase in the sucrose amount. On the other hand, the viscosity and pH of emulsions decreased with the increased in the citric acid amount. In general, both sucrose and citric acid are suitable to be used as additives in emulsions of food products.
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