Abstract
The objective of the current study was to evaluate long-term stability of emulsions with rice oil by assessing their physical properties. For this purpose, six emulsions were prepared, their stability was examined empirically, and the most correctly formulated emulsion composition was determined using a computer simulation. Variable parameters (oil and thickener content) were indicated with optimization software based on Kleeman's method. Synthesized emulsions were studied by numerous techniques involving determination of particle size and distribution of emulsion, optical microscopy, viscosity, and novelty analysis—Turbiscan test.The emulsion containing 50 g of oil and 1.2 g of thickener had the highest stability. Empirically determined parameters proved to be consistent with the results obtained using the computer software. The computer simulation showed that the most stable emulsion should contain from 35.93 to 50 g of oil and 0.94 to 1.19 g of thickener. The computer software based on Kleeman's method proved to be useful for fast optimization of the composition and providing parameters of stable emulsion systems. Forming emulsions based on rice oil is a chance to introduce a new, interesting representative of functional food as well as a cosmetic product.
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