Physical Characterization of Emulsions Stabilized by Proteins and Nanoparticle

Abstract

Encapsulation of provitamin A in red palm oil has become a focus for both industry and researcher to support solutions for vitamin deficiencies that are still prevalent, especially in developing countries The main aim of the present work was to investigate the effect of combination of different emulsifier such as SiO2 nanoparticle, whey protein isolate, and soy protein isolate to produce a stable emulsion from red palm oil. Research consists of two stages: red palm oil characterization and comparison of three different emulsifier and its combination in emulsion system then Comparison of best stage 1 emulsion in various concentration. Combination of SiO2-SPI-WPI had the best characteristics therefore it was chosen for final stage sample. After 7 days of storage, combination of SiO2-SPI-WPI at 5% concentration had lowest creaming index at 5,2% for final stage sample was obtained. In rheological perspective, emulsion samples predominantly exhibit shear-thinning behavior following power law model. All stage 2 samples have reddish and yellowish color as measured by chromameter. Samples were considered as macro-emulsion as droplets size distribution obtained were above 100