Volume 15, Issue 2, June 2015, Pages 409–414
S.G. Yiase1
1 Department of Chemistry, Benue State University Makurdi, Benue State, Nigeria
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The potential of some amino acids (leucine, glutamic acid, isoleucine, aspartic acid and tryptophan) as emulsifiers in stabilizing some vegetable oils/water emulsions was investigated. The vegetable oils used for the study were Palm kennel oil, Melon oil, Sesame oil, Coconut oil and Groundnut oil. This was achieved by first forming homogenised emulsions of the oil/water and the time of phase separation was monitored. The amino acids were added to the emulsions and the mixtures homogenised and the phase separation time was studied. In all cases, there was increase in phase separation time, which is an indication of increase in stability. These amino acids can be used as emulsifiers in stabilizing oil/water emulsions.
Author Keywords: Emulsion, Emulsifier, stabilization, Droplet, Vegetable oil, amino acids.
S.G. Yiase1
1 Department of Chemistry, Benue State University Makurdi, Benue State, Nigeria
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The potential of some amino acids (leucine, glutamic acid, isoleucine, aspartic acid and tryptophan) as emulsifiers in stabilizing some vegetable oils/water emulsions was investigated. The vegetable oils used for the study were Palm kennel oil, Melon oil, Sesame oil, Coconut oil and Groundnut oil. This was achieved by first forming homogenised emulsions of the oil/water and the time of phase separation was monitored. The amino acids were added to the emulsions and the mixtures homogenised and the phase separation time was studied. In all cases, there was increase in phase separation time, which is an indication of increase in stability. These amino acids can be used as emulsifiers in stabilizing oil/water emulsions.
Author Keywords: Emulsion, Emulsifier, stabilization, Droplet, Vegetable oil, amino acids.
How to Cite this Article
S.G. Yiase, “Amino Acids as Potential Emulsifiers in Stabilizing Oil/Water Emulsions,” International Journal of Innovation and Scientific Research, vol. 15, no. 2, pp. 409–414, June 2015.
