Effect of Activity Coefficient of Polyvalent Ionic Salt Solution on Demulsification of Soy Lecithin Based Oil-in-Water Emulsion
Pragasam Antony, Shivanand S. Bhat, Preeti N. Tallur & Vinayak M. Naik · Asian Journal of Chemical Sciences · 2019
Lecithin based Oil-in-Water (O/W) emulsion finds a lot of applications in food and cosmetic industries. The stability of O/W emulsion depends on properties of the emulsifying solution and the ionic impurities present. The present experiment well explained the role of polyvalent L...
Open access
Research Article
10.9734/ajocs/2019/v6i118988