Correlation Engine 2.0
Clear Search sequence regions

Sizes of these terms reflect their relevance to your search.

In this study, the capability of a natural surfactant, lecithin, and the influence of ionic strength, pH, and temperature on some properties of a food grade microemulsion system were evaluated. For this purpose, the pseudoternary phase diagrams of canola oil/lecithin:n-propanol/water microemulsions in the presence of different salts (NaCl and CaCl2), ionic strengths, pHs, and temperatures were constructed. Our findings showed that the presence of salts slightly increased the W/O areas on the phase diagrams, whereas pH variation was not effective on the microemulsion formation. The expansion of microemulsion areas with temperature indicated the greater triglycerides solubilization capacity of lecithin based microemulsions at higher temperatures. These findings revealed the efficiency of lecithin-based microemulsion system for solubilization of triglycerides which can potentially be used for extraction of edible vegetable oils particularly canola oil. Copyright © 2015 Elsevier Ltd. All rights reserved.


Soleiman Abbasi, Mohsen Radi. Food grade microemulsion systems: canola oil/lecithin:n-propanol/water. Food chemistry. 2016 Mar 1;194:972-9

Expand section icon Mesh Tags

Expand section icon Substances

PMID: 26471642

View Full Text