STABILITY TOLERANCE OF SUNFLOWER OIL -IN-WATER EMULSION EMULSIFIED BY SOYA LECITHIN FOR FOOD GRADE ACIDS

Oil-in-water emulsion has promised values in food, pharmaceutical, drug, cosmetic and allied industries. The stable emulsion with long shelf life increases its utility. Many avouring agents are used to increase shelf life as preservative or commercial value. Food grade acids are used to in the emulsion preparation which enhances the taste or avour. The present study focuses the usage of acetic acid, phosphoric acid and oxalic acid. The emulsions for different acids are prepared ranging concentration from 0.001 to 0.003M using lecithin as emulsier and sunower oil. Experiments were done to study organoleptic properties with respect to basicity and dissociation constant values. The colour of the primary emulsion was creamy white and sustainable for acetic acid emulsion to 28 day at experimental temperature 10, 25 and 40 0C. Oxalic acid is recorded a low pH value 1.88 for 0.003 M emulsion solution in compare with acetic acid (3.63) and phosphoric acid (2.32).The relative conductance measurement for oxalic acid shows a very high value 5.6mS to acetic acid 0.257mS and phosphoric acid 0.247 mS. The rst dissociation constant value 5.6x10-2 of oxalic acid is larger relatively compare to phosphoric acid 7.5 x 10-3 and acetic acid 1.8 x10-5. Basicity of acids increases from acetic acid (mono basic), oxalic acid (dibasic) to phosphoric acid (tri-basic).These results strongly supports that basicity and dissociation constant values of acids conspicuously inuence the stability of the emulsion. Higher value of dissociation constant value and basicity, lower the stability of the emulsion.

Total salinity stress on physico-chemical characterization of lecithin isolated from soya bean oil seeds grown in the coastal region of south, India.

Phospholipid is very essential in the balanced diet. The vegetarian people in the coastal area are habitant of using edible oil seeds as daily food grains. Salinity of water during cultivation decreases the accumulation of oil content (12-15%) in seeds. Present experiment was focused on total salinity and ionic stress on physiochemical characterization of extracted lecithin from soya bean oil under saline and non-saline cultivations. The experiment proves that the percentage of phospholipids in oil and lecithin is decreased by 1.02% and 8.08%, respectively under saline cultivation. The phospholipids of the lecithin were qualitatively identified by thin-layer chromatography (TLC) and high performance of liquid chromatography (HPLC). The Rf values for phosphatidyl-ethanolamine (PE), phosphatidyl-serine (PS), phosphatidyl-inositol (PI) and phosphatidyl-choline (PC) of samples were well related to the standard. HPLC spectrum is well resolved and the retention time (RT) is correlated the standard with high precision. Quantisation of phospholipids shows a variation in the average percentage of PC, PI, PS and PE as 17.925, 9.125, 5.9, 15.1 for saline cultivation and 22.25, 12.025, 8.525, 18.975 for non-saline cultivation. Average decrease in the percentage in saline cultivation is due to the total salinity and ionic (Na+Cl-) stress of water.