The effect of different concentrations of tween-20 combined with rice husk silica on the stability of o/w emulsion: A kinetic study
| Main Authors: | Sapei, Lanny, Sandy, I G Y H , Ray, M |
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| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
IOP Publishing
, 2017
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| Subjects: | |
| Online Access: |
http://repository.ubaya.ac.id/31369/1/Sapei_2017_IOP_Conf._Ser.__Mater._Sci._Eng._273_012023.pdf http://iopscience.iop.org/issue/1757-899X/273/1 http://repository.ubaya.ac.id/31369/ |
Daftar Isi:
- Emulsion is a thermodynamically unstable system which undergoes destabilization with time. The destabilization kinetics of "food grade" oil-in-water (O/W) emulsions in the presence of both tween-20 and rice husk silica as emulsifiers were studied. Rice husk silica concentration of 2.5% was combined with various concentrations of tween-20 from 0.1 to 1%. Oil phase fraction was 20% relative to the aqueous phase. Emulsification was conducted using a rotor-stator homogenizer at 20,000 rpm. The emulsions tended to destabilize with time. Their destabilization rates were studied using zero order and first order kinetic models. In general, the kinetics of O/W emulsion destabilization followed first order model. Different concentrations of tween-20 combined with rice husk silica influenced the destabilization rate of o/w emulsions. Destabilization rates of emulsions stabilized using mixed emulsifiers of 1% tween-20 and 2.5% silica were ~50 times and ~3 times lower compared to those stabilized using silica alone and tween-20 alone, respectively.