Jojoba Oil/Water Emulsions Stabilized by BSA and Egg Proteins: A Study Using Conductivity Technique |
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| Authors: | Mohammed O J Azzam Kamal I Al-Malah Rabiah M Omari |
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| Institution: | 1. Department of Chemical Engineering , Jordan University of Science and Technology , Irbid , Jordan azzam@just.edu.jo;3. Department of Chemical Engineering , University of Hail , Hail , Saudi Arabia;4. Laboratories Section, Ministry of Agriculture–Irbid Administration , Irbid , Jordan |
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| Abstract: | Stability of jojoba oil/water emulsion systems was investigated using the conductivity technique. Egg white, egg yolk, and bovine serum albumin (BSA) proteins were used as emulsifiers. Stability of above emulsions was investigated using several protein concentrations (0.05–0.50 mg/ml) and several oil volume fractions, OVF, (0.25; 0.50). It was concluded from the results that the investigated emulsions stability, when using BSA, was higher than when using egg white or egg yolk. In addition, emulsion stability did not show a strong dependence on OVF, except at the higher protein concentration of 5.0 mg/ml, where ES increased significantly with increasing OVF. Finally, emulsifier activity was found to increase with increasing OVF. |
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| Keywords: | Conductivity emulsion stability jojoba |
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