| dc.description.abstract | As a source of Vitamin-A precursor, the stability of red palm oil (RPO)
against oxidation was addressed to be improved. Emulsion containing 10% (v/v)
RPO was produced using two-step homogenization, namely at 9000 rpm and 18000
rpm. This research aims to study the effect of emulsification process of RPO to
enhance its stability. The used emulsifiers are whey protein concentrate (WPC), soy
protein isolate (SPI), and SiO2 nanoparticles with concentration from 2.5% to 15%.
The physical stability of the resulting emulsion is analyzed based on the parameters
of surface colour, separation index, flow properties, and droplet size distribution.
Results showed that higher emulsifier concentration (c) contributes to improve
emulsion stability during storage. In this study, emulsion stabilized by SiO2/SPI
15% (SSP15) and SPI 5% (SPI5) were found as the most stable emulsion based on
tested physical attributes. | id |
