Interactive roles of co-solvents and lemon-oil composition in the fabrication of dilutable clear emulsions.

ABSTRACT: Clear emulsions are used as flavor carriers by the beverage industry because of their favorable optical properties. A transparent microemulsion with small droplets requires a high concentration of surfactants, and is often non-dilutable, posing a significant challenge to their application in the food industry. The formation of dilutable microemulsions by modulating the compatibility of oil composition and co-solvents was studied. While single-fold lemon oil exhibited poor loading capacity overall, no precipitation occurred due to the stronger interaction between monoterpenes and sucrose monopalmitate (SMP). Conversely, emulsification of five-fold lemon oil with 20 % ethanol demonstrated a higher loading capacity and a stronger dilution stability than other lemon oils. This is likely due to

SUBMITTER: Li P 

PROVIDER: S-EPMC11363286 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature