SUSTAINABILITY IN FOOD TECHNOLOGY
SUSTAINABLE FOOD PACKAGING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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In order to increase stability of an oil-in-water emulsion, ____ of the continuous phase should be increased, while ____ of the dispersed phase should be decreased.
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density, density
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viscosity, density
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viscosity, droplet size
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density, viscosity
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droplet size, viscosity
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Explanation:
Detailed explanation-1: -To increase the kinetic stability of emulsions, stabilisers such as emulsifiers, weighting agents, ripening inhibitors and texture modifiers (thickeners and gelling agents) are often used [16].
Detailed explanation-2: -An increase in continuous-phase viscosity will greatly improve emulsion stability by retarding the inevitable rise of the oil droplets to the top.
Detailed explanation-3: -From the data obtained, it can be inferred that smaller particle size (≤100 nm) squalene emulsions are more stable than the emulsions with the larger particle sizes. A general trend was observed in which emulsions with smaller particles demonstrated better stability.
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