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In order to get long time stability in Water-in- Soybean oil emulsion the impact of selfstructuring lipid, polyglycerol polyricinoleate (PGPR) has been investigated. The rheological and microstructural techniques were employed to characterize the stability and flow behavior of the material. Emulsions were prepared from 10- 40 wt.% water having 2-8 wt. % Polyglycerol polyricinoleate in phosphate buffer (pH 7, NaCl 100mM). It has been observed that an increase in water contents led to decrease in stability of emulsion while the impact of Polyglycerol polyricinoleate was other way round. The shear viscosity of the system was increased with the increase in water as well as polyglycerol polyricinoleate (PGPR) contents. The stated observations were also in accord with the optical micrographs and were helpful to explain the stability as well as the rheological results. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]