Abstract
Vitamin E (VE) emulsions were formed by adding VE acetate in an octenylsuccinic (OS) starch solution with distilled water and homogenizing with a microfluidizer at 20000psi. The objective of this study was to investigate the effects of total concentration of starch and oil, ratio of oil to starch, pH value, and free OS content on emulsion properties. A method using HPLC was developed to analyze VE in emulsion, and the results were used to estimate the amount of surface VE oil. Lower total concentration of starch and oil and lower ratio of oil to starch resulted in more stable emulsions, whereas differences in the pH between 3 and 8 had little effect. Free OS content increased with greater particle size and decreased oil load. Increasing the number of passes reduced the initial particle size of the emulsion but increased free OS content.
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