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Formulation of ethanol based Pickering emulsions

Cheng, Erik LU (2017) KLG920 20161
Food Technology and Nutrition (M.Sc.)
Abstract (Swedish)
Detta examensarbete handlar om att undersöka stabiliteten hos Pickering emulsioner som består av myglyol olja, vatten, etanol och stärkelse. Emulsioner med olje- och etanol i vattenhalt upp till 60 % samt 70 % visade sig vara stabila upp till fyra månader vid rumstemperatur. Detta tyder på att Pickering emulsion är stabilt och kan användas för framtida alkohol baserade emulsioner.
Popular Abstract
The aim of this work was to study ethanol based particle-stabilized emulsions, using a known phenomena called Pickering emulsions. The intended uses of the studied emulsions are towards skin formulations, but other applications could be used. The particles of interest were quinoa starch modified with skimmed milk powder and heat treated afterwards. Comparison between modified starch and native starch in stabilizing emulsions indicated that the modification was exceptional for stabilizing ethanol based emulsions. Various emulsions were studied to evaluate how the properties like ethanol and oil content affect the particle size and stability. It shows that emulsions with a continuous phase of 70% ethanol and oil content up to 60% showed... (More)
The aim of this work was to study ethanol based particle-stabilized emulsions, using a known phenomena called Pickering emulsions. The intended uses of the studied emulsions are towards skin formulations, but other applications could be used. The particles of interest were quinoa starch modified with skimmed milk powder and heat treated afterwards. Comparison between modified starch and native starch in stabilizing emulsions indicated that the modification was exceptional for stabilizing ethanol based emulsions. Various emulsions were studied to evaluate how the properties like ethanol and oil content affect the particle size and stability. It shows that emulsions with a continuous phase of 70% ethanol and oil content up to 60% showed reasonable particle size and stabilization persisted even after four months. The particle size of the system decreased with the starch to oil ratio while increased by the amount of oil or ethanol. In the end a minor sensory analysis showed that emulsification in ethanol based Pickering emulsion increased the cream properties of a sample and was the most preferred to use as a product. (Less)
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author
Cheng, Erik LU
supervisor
organization
course
KLG920 20161
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Pickering emulsion, Starch, Ethanol based Pickering emulsion, Pharmaceutical technology, läkemedelsteknologi
language
English
id
8929295
date added to LUP
2017-12-18 10:48:11
date last changed
2017-12-18 10:48:11
@misc{8929295,
  abstract     = {Detta examensarbete handlar om att undersöka stabiliteten hos Pickering emulsioner som består av myglyol olja, vatten, etanol och stärkelse. Emulsioner med olje- och etanol i vattenhalt upp till 60 % samt 70 % visade sig vara stabila upp till fyra månader vid rumstemperatur. Detta tyder på att Pickering emulsion är stabilt och kan användas för framtida alkohol baserade emulsioner.},
  author       = {Cheng, Erik},
  keyword      = {Pickering emulsion,Starch,Ethanol based Pickering emulsion,Pharmaceutical technology,läkemedelsteknologi},
  language     = {eng},
  note         = {Student Paper},
  title        = {Formulation of ethanol based Pickering emulsions},
  year         = {2017},
}