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American Journal of Food Technology
  Year: 2012 | Volume: 7 | Issue: 4 | Page No.: 230-237
DOI: 10.3923/ajft.2012.230.237
 
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Emulsion Stability and Vegetable Oil Identification and Adulteration

Tchatchueng Jean Bosco, Bitjoka Laurent and Catherine Porte

Abstract:
The emulsion stability of nitromethane/vegetable oil is use for the rapid identification and quality control of vegetable oils. Using a volume ratio of nitromethane to vegetable oil of 3:7, the emulsion stability of nitromethane/vegetable oil increases in the following order: nitromethane/palm oil, nitromethane/peat-nut oil, nitromethane/corn oil, nitromethane/soybean oil and nitromethane/sesame oil. The nature of vegetable oil influences the emulsion stability. Falsification of sesame oil with 10% corn oil or any cheaper vegetable oil decreases significantly the stability of nitromethane/sesame oil emulsion. These results indicate that the method could be used for rapid identification and quality control of vegetable oils.
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How to cite this article:

Tchatchueng Jean Bosco, Bitjoka Laurent and Catherine Porte, 2012. Emulsion Stability and Vegetable Oil Identification and Adulteration. American Journal of Food Technology, 7: 230-237.

DOI: 10.3923/ajft.2012.230.237

URL: https://scialert.net/abstract/?doi=ajft.2012.230.237

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