Stability and Uniformity of Oil Droplets in Preparation of O/W Emulsion Agar Gel.

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概要

• 論文の詳細を見る

• We investigated the stability of a monodispersed o/w emulsion and the uniformity of oil droplet distribution in an agar-based emulsion gel during successive stages of gel preparation. At each stage of the emulsion-sol preparation, almost no differences in the droplet diameter and number in excess of the range of measurement error were found. These results directly indicate that the monodispersity of the emulsion was maintained before and after heating of the agar sol. To evaluate oil droplet uniformity in the emulsion gel, sections of 5 mm in height were cut from the top, middle and bottom of the emulsion gel. No differences were found in the number of oil droplets and the coefficient of variation of droplet sizes in top, middle and bottom sections of the gels with oil volume fractions ranging from 0.01 to 0.27 in any of the emulsion gels.

• 社団法人 日本食品科学工学会の論文

著者

• Yamano Yoshimasa

  Department Of Bioresource Science Kagawa University

• Kim Kyung-hee

  Department Of Biomedical Engineering Yonsei University

• Gohtani Shoichi

  Department of Applied Biological Science, Faculty of Agriculture, Kagawa University

• KIM Kyung-Hee

  Department of Bioresource Science, Kagawa University

• KAGAWA Yohko

  Department of Bioresource Science, Kagawa University

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