Preparation of the ceo using optimal preparation conditions after predicting the optimum surfactant dosage, homogenizer speed, and cell ultrasonic crusher power through. The preparation of very fine emulsions is of increasing interest to the beverage industry, as novel ingredients can be added with negligible impact to solution clarity. In the present study, both a.
The present paper shows that ultrasound can be effective in producing nanoemulsions for use in a range of food ingredients. The preparation of very fine emulsions is of increasing interest to the beverage industry, as novel ingredients can be added with negligible impact to solution clarity. Protein stabilized emulsions made up of 40% soybean oil by weight and protein dispersions of 2.5% (w/w) protein content have been prepared in an ultrasonic device.