Investigation the Physicochemical Properties and Stability of W/O Emulsion

The study aims to investigate the stability of W/O emulsions with respect to coalescence time. The various concentrations of water were dispersed in oil phase (soybean oil). The compositions of organic and aqueous phases were varied by adding emulsifier (Monoglyceride), sodium chloride and thickening agent (mango's pulp). The technique employed for the mixing of two phases was homogenization. The Emulsion Stability Index (ESI), Viscosity changes, separation of organic and aqueous phases as a function of storage time have been studied. It has been found that monoglyceride increases the stability and decreases the emulsion stability index (ESI) and also decreases the viscosity changes with storage time while electrolytes and mango's pulp encourage the coalescence process and enhance the instability of the system. On the other hand the system that contained all the organic and aqueous ingredients showed high stability.