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Molecules 2014, 19(7), 9187-9202; doi:10.3390/molecules19079187

A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

1
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
2
Biotechnology Research Center, Malaysian Agricultural Research & Development Institute (MARDI) Headquarters, Serdang, P.O Box 12301, 50774 Selangor, Malaysia
3
Technical Services Center, Malaysian Agricultural Research & Development Institute (MARDI) Headquarters, Serdang, P.O Box 12301, 50774 Selangor, Malaysia
4
Public Service Department of Malaysia, Block C1 & C2, Complex C, Federal Government Administrative Centre, 62510 Putrajaya, Malaysia
*
Author to whom correspondence should be addressed.
Received: 14 April 2014 / Revised: 19 June 2014 / Accepted: 23 June 2014 / Published: 1 July 2014
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Abstract

Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a texture analysis, C2 was described as the most firm, very adhesive and cohesive, as well as having high compressibility properties. From a rheological viewpoint, all the emulsion samples exhibited non-Newtonian behaviour, which manifested as a shear-thinning property. The G'G'' crossover illustrated by the VCO emulsion in the amplitude sweep graph but not the other commercial samples illustrated that the VCO emulsion had a better mouthfeel. In this context, the VCO emulsion yielded the highest zeta potential (64.86 mV), which was attributed to its strong repulsive forces, leading to a good dispersion system. C2 comprised the highest percentage of fat among all emulsion samples, followed by the VCO emulsion, with 18.44% and 6.59%, respectively. View Full-Text
Keywords: virgin coconut oil; emulsion; physicochemical properties; rheological properties; arabic gum; xanthan gum virgin coconut oil; emulsion; physicochemical properties; rheological properties; arabic gum; xanthan gum
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Khor, Y.P.; Koh, S.P.; Long, K.; Long, S.; Ahmad, S.Z.S.; Tan, C.P. A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions. Molecules 2014, 19, 9187-9202.

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