|XU, QINGYI - National Food Research Institute - Japan|
|NAKAJIMA, MITSUTOSHI - University Of Tsukuba|
|Liu, Zengshe - Kevin|
|NAKAMURA, NOBUTAKA - National Food Research Institute - Japan|
|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.
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.