Impact of Various Parameters Over the Stability of Water-in-Vegetable Oil Emulsion

Theory regarding emulsification, its coalescence and impact of emulsifier over its stability has been updated. For the verification of the proposed theory, water-in-oil emulsion was prepared by mixing water and soybean oil in the presence and absence of emulsifier, monoglyceride. The effect of different parameters like emulsification time, contents of water, and concentration of emulsifier has been investigated on the emulsification and coalescence process of the emulsion. It was noted that the emulsion quality was highest if the mixture was homogenized for about 15 minutes and the water contents were 40% v/v. The addition of monoglyceride up to 0.5% w/v gave the most stable emulsion having higher quality than other composition. The results obtained were compared with the proposed theory and found to have good compositions.