I am trying to consider the characteristics of an emulsified fatty acid in water vs. an oil-in-water emulsion. I would like to know if it is possible to speak of an interface between lipid and water phases in an emulsified acid, as it is between water and oil droplets in o/w emulsions.
Hi, Linoleic acid shows solubility in water to be 0.139 mg/L and its aLinoleic acid (LA) is a polyunsaturated omega-6 fatty acid rendering it to be hydrophobic. Hence an attempt to emulsify in water can be considered as o/w emulsion
What are the food journals with low impact facor and free of charge?
Linoleic acid oxidation in oil-in-water emulsions stabilized by a nonionic surfactant (Tween-20). It varies with oil droplet size.Linoleic Acid is also known as 9,12-linoleic acid,cis-9,cis-12-Octadecadienoic acid,Telfairic Acid.Linoleic Acid is used in making soaps, emulsifiers,and quick-drying oils. Reduction of Linoleic Acid yields linoleyl alcohol.The emulsifiers are prepared by reacting at least one tall oil fatty acid with linoleic acid, oleic acid, and a mixture thereof to produce the invert emulsifier.
It should be added or mixed with lipidic phase. this emulsion named simple or inverse emulsion.
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