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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Bio-oils Research » Research » Publications at this Location » Publication #268077
Title: Preparation of microemulsions with soybean oil-based surfactants

Author
item XU, QINGYI - National Food Research Institute - Japan
item NAKAJIMA, MITSUTOSHI - University Of Tsukuba
item Liu, Zengshe - Kevin
item NAKAMURA, NOBUTAKA - National Food Research Institute - Japan
item SHIINA, TAKEO - National Food Research Institute - Japan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/28/2011
Publication Date: 9/14/2011
Citation: Xu, Q., Nakajima, M., Liu, Z., Nakamura, N., Shiina, T. 2011. Preparation of microemulsions with soybean oil-based surfactants [abstract]. Japanese Society of Chemical Engineers.

Interpretive Summary:

Technical Abstract: Emulsions are widely applied in food, cosmeceutical and medicinal formulations. Smaller and highly stable droplets of emulsions are important for their application. This research reports that by using soybean oil-based surfactants, the higher stabilized oil-in-water emulsions were obtained via an ultrasonic method. The results show these surfactants have high emulsifying and stabilizing abilities, and they are expected to find applications in various industrial areas.