EFFECT OF ETHYLCELLULOSE ON THE STRUCTURE AND STABILITY OF NON-AQUEOUS OIL BASED PROPYLENE GLYCOL EMULSIONS

CEBALLOS M.R.; BRAILOVSKI, V.; BIERBRAUER K.; CUFFINI S.L.; BELTRAMO D.M.; BIANCO I.D.

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2014 vol. 62 p. 416 - 416

0963-9969

he hydrophobic polymer ethylcellulose (EC) has been used to structure vegetable oils and as stabilizer of oil/water (o/w) emulsions, among other non food uses. In this work we show that EC dissolved in medium chain triglycerides (MCT) or soybean oil (SO) is able to stabilize non-aqueous emulsions of propylene glycol (PG) as dispersed phase. Cream-like emulsions can be obtained at low and high homogenization speeds which show a very good stability for at least one month without the requirement of co-surfactants. PG-in-oil emulsions at concentrations of EC below 5 % (w/w) have pseudoplastic behavior and greater viscosity than the respective solutions of the polymer in MCT or SO. However, at concentrations of EC above 5 % (w/w) firm gels are formed in MCT or SO and after the addition of PG, the emulsions formed have lower viscosity than the original solutions of the polymer in MCT or SO. Such effects were independent on the mean molecular weight (MMW) of the EC at high shear st