Long-term stability of emulsion based on rose oil |
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| Authors: | Malgorzata Kowalska Anna Zbikowska Magdalena Wozniak Katarzyna Kucharczyk |
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| Institution: | 1. Department of Chemistry, Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Polandmkowalska7@vp.pl;3. Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland;4. Department of Chemistry, Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland |
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| Abstract: | This paper was aimed at determining the parameters responsible for the long-term stability of emulsions. Compositions of six emulsions with different amounts of emulsifier and thickener were developed according to the authors’ own specifications and requirements of KT-Skor software (based on Kleeman’s method). Physical properties of the emulsions were evaluated (determination of emulsion type, structure of emulsion, stability tests, viscosity, average particle size, and dispersity index). The results obtained indicate that the emulsion containing 10?g of rose oil and 0.2?g of thickener exhibited the highest stability. |
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| Keywords: | Differential curve emulsions particle size rose oil stability |
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