| The in vitro Influence of Emulsifier Concentration and Mixture Temperature on the Degree of Oil-Water Emulsification |
| Paper ID : 1118-IGA |
| Authors |
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Elena Saghafi * Department of Biology, Dubai International Academy, Dubai, United Arab Emirates. |
| Abstract |
| Abstract Background and Aim: Emulsions, mixtures of two immiscible liquids, are commonly stabilized by emulsifying agents. This study investigates the in vitro influence of emulsifier concentration, specifically egg yolk, and mixture temperature on the extent of oil-water emulsification. The aim is to determine how varying these factors affects emulsion stability and volume. Materials and methods: Emulsions were prepared by adding different amounts of egg yolk (2.00g, 4.00g, 6.00g, 8.00g, and 10.00g) to a water-oil mixture, followed by mixing and a 2-hour waiting period. This process was conducted at room temperature (25℃) and at an elevated temperature (60℃). The volume of oil loss was measured to assess emulsification. Results: The mass of egg yolk used as an emulsifier significantly affects the volume of oil emulsion. At 25℃, every increment in egg yolk mass leads to a significant increase in emulsion volume, demonstrating a strong and clear relationship between the two variables. However, at 60℃, although the mass of egg yolk still affects emulsification, the relationship is weaker, and fewer pairwise comparisons show significant differences. Conclusion: These findings underscore the importance of temperature in emulsification. At 25℃, egg yolk is more effective as an emulsifier, leading to better emulsification. In contrast, at 60℃, the emulsifier's effectiveness decreases, resulting in a smaller increase in emulsion volume with more egg yolk. The research confirms that both emulsifier mass and temperature are crucial, with optimal emulsification achieved using more egg yolk at lower temperatures. |
| Keywords |
| Keywords: Emulsification, Emulsifier concentration, Egg yolk, Oil-water mixture, Temperature, Emulsion stability. |
| Status: Accepted |
