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

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

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-i...

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Bibliographic Details
Main Authors: Yih Phing Khor, Soo Peng Koh, Kamariah Long, Shariah Long, Sharifah Zarah Syed Ahmad, Chin Ping Tan
Format: Article
Language:English
Published: MDPI AG 2014-07-01
Series:Molecules
Subjects:
virgin coconut oil
emulsion
physicochemical properties
rheological properties
arabic gum
xanthan gum
Online Access:http://www.mdpi.com/1420-3049/19/7/9187

Internet

http://www.mdpi.com/1420-3049/19/7/9187

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