I want to prepare an inverse emulsion system (water in oil) which is going to be subjected to freeze-thaw cycles.
What kind of stabilizer, emulsifier do you suggest so the colloidal stability is guaranteed?
What is the best oil phase for doing so?
Relatively long time stability (about 7 days) is required.
Edible, biodegradable, or at least biocompatible ingredients are more preferred...
Thank so much in advance for your answers & helps.
Alan Parker
PGPR (poly glycerol poly ricinoleate) are food grade emulsifiers that are used for low fat spreads. They form extremely stable inverse emulsions. Available from emulsifier companies like Danisco.
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Titus Sobisch
vegetable oils should be a good choice. By the way, freeze-thaw cycles are most often a problem for o/w.
1 votes
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