Influence of the carriers on the stability o fan orange essential emulsion

Abstract

The influence of the carriers on the stability of an orange essential oil emulsion was evaluated. The study was carried out by means of a mixing design with three components (Arabic gum, maltrodextrin DE< 20 and water). The analysis and optimization of results, by means of the surface methodology, showed that to obtain a stable orange emulsion, it should de constituted by 24.30% Arabic gum, 8.65%maltrodextrin and 57.99% of water. Other components were 8.06 % of orange essential oil; 0.8 % of citric acid and 0.2 % of sodium benzoate. The size of globule oil was of 2.7 µm, the viscosity of 678 mPa^. S and the oil separated by centrifugation was 0.028%, which indicates that the obtained emulsion possesses high stability.