Abend, S., Bonnke, N., Gutschner, U., and Lagaly, G.Furthermore, destabilization rate constants of O/W emulsions stored at the refrigerated temperature were ~2 times lower than those stored at room temperature. Variations of lecithin and bio-silica concentrations in the emulsifier mixtures were not significant to the O/W emulsions stabilization. The destabilization rates of emulsions in the presence of emulsifier mixture would decrease by approximately 25-50% as compared to the destabilization rates of emulsions in the presence of lecithin or bio-silica as their sole emulsifier. In general, emulsions destabilized with time and followed the first order kinetic model. The kinetics parameters of resulting O/W emulsions were analyzed using zero and first order kinetic models. Additionally, the effects of storage temperatures on the O/W emulsions stability in the presence of both lecithin and bio-silica were investigated. The effects of the concentrations of these emulsifier mixtures on the O/W emulsions stability were studied. Lecithin concentrations were varied from 0.05-1.5% and concentrations of pure bio-silica particles derived from rice husks were in the range of 0.5-3%. In this experiment, bio-emulsifier mixtures consisting of soy lecithin and bio-silica were combined to stabilize the o/w emulsion in order to obtain more healthful food emulsions with acceptable quality. However, those synthetic emulsifiers may induce obesity and other unexpected side-effects. Synthetic polymeric emulsifiers have been commonly used to stabilize these emulsions. However, O/W emulsion is inherently thermodynamically unstable and easily destabilizes with time. Oil-in-water (O/W) emulsion has been widely used in food emulsions such as mayonnaise, dressings, and sauces.
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