Abstract
The objective of this work was to evaluate the impact of soy lecithin during the formation and stability of oil‐in‐water ultrasound emulsions. Pre‐emulsions formulated with either 0%, 0.025% and 0.05% of soy lecithin were sonicated at different acoustic intensities (42–70 W/cm2) for 5 min. Dynamic rheology showed an improved stability of the ultrasound emulsions at high acoustic intensity and without soy lecithin, displaying a distinctive viscoelastic region and a behaviour of weak gel. During 21 days of storage at 4°C, the particle size slightly increased (470–500 nm), while the mechanical spectra remained unchanged. The outcomes of this investigation suggest that ultrasound can be used as manufacturing aid for the formulation of dairy‐based emulsions.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
