Coupled Taguchi-RSM oPTIMIZATION OF THE CONDITIONS TO EMULSIFY α-TOCOPHEROL IN AN ARABIC GUM-MALTODEXTRIN MATRIX BY MICROFLUIDIZATION
A. Monroy-Villagrana, C. Cano-Sarmiento, L. Alamilla-Beltrán, H. Hernández-Sánchez, G.F. Gutiérrez-López
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Preparation of α-tocopherol emulsions by microfluidization, studied by Taguchi-RMS coupled optimization.
Optimal conditions: gum Arabic, 40%; maltodextrin/surfactant mixture, 60%; pH, 4.9; P, 76 Mpa, five microfluidization cycles.
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Under optimized conditions, drop size of 437 nm and 0.5% creaming index were obtained.
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