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

 

 

  • 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.

  • Under optimized conditions, drop size of 437 nm and 0.5% creaming index were obtained.