Study on the effect of long chain, medium chain and combination between long chain and short chain oil with different concentration on rheology and texture profile / Shahrizal Saad

This study investigated the effects of the combination of oil containing short chain and long chain fatty acids in emulsion formulations on the droplet size properties. Soybean oil was used in containing long chain fatty acids while oil that contaion medium chain fatty acid was waglinol oil. Emulsions were produced in the form of macroemulsion and nanoemulsion. The emulsions containing different concentration of oils were incorporated with different concentration of hydrogel thickening agent which is carbopol 934. This study is conducted based on droplet size distribution, rheology behavior and semisolid texture properties. The semisolid texture properties evaluated in this study were the firmness, consistency and cohesiveness while the rheology properties were evaluated on viscosity and yield stress.