scholarly journals Effects of Basil Extract and Iron Addition on the Lipid Autoxidation of Soybean Oil-in-Water Emulsion with High Oil Content

2017 ◽  
Vol 33 (1) ◽  
pp. 113-120 ◽  
Author(s):  
Jihee Kim ◽  
Haein Lee ◽  
Eunok Choe
Keyword(s):  
Soybean Oil ◽  
Oil Content ◽  
Water Emulsion ◽  
Lipid Autoxidation ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Iron Addition

Herbicide-Oil-Water Emulsions

1989 ◽  
Vol 3 (1) ◽  
pp. 13-19 ◽  
Author(s):  
Frank A. Manthey ◽  
John D. Nalewaja ◽  
Edward F. Szelezniak
Keyword(s):  
Soybean Oil ◽  
Seed Oil ◽  
Emulsion Stability ◽  
Seed Oils ◽  
Water Emulsion ◽  
Esterified Fatty Acids ◽  
Oil In Water ◽  
Crop Origin ◽  
Oil Water ◽  
Oil In Water Emulsion

Oil-water emulsion stability was determined for crop origin and refinement of seed oils and their methyl esterified fatty acids (methylated seed oil) as influenced by emulsifiers and herbicides. Oil-in-water emulsion stability of one-refined, degummed, and crude seed oils was affected by the emulsifier. However, emulsion stability of methylated seed oil was not affected by the refinement of the seed oil used to produce the methylated seed oil or by the emulsifier. Oils without emulsifiers or emulsifiers alone added to formulated herbicide-water emulsions reduced emulsion stability depending upon the herbicide and emulsifier. Further, emulsion stability of formulated herbicides plus oil adjuvants was influenced by the oil type, the emulsifier in the oil adjuvant, and the herbicide. Oil-in-water emulsions improved or were not affected by increasing concentration of the emulsifier in the oil. However, T-Mulz-VO at a concentration greater than 10% with soybean oil or 5% with methylated soybean oil reduced emulsion stability with sethoxydim. Emulsion stability of herbicides with adjuvants depends upon the herbicide, the emulsifier, emulsifier concentration, and the crop origin, type, and refinement of oil.

scholarly journals Effect of Droplet Size on the Oxidative Stability of Soybean Oil TAG and Fish Oil TAG in Oil-in-Water Emulsion

2009 ◽  
Vol 58 (6) ◽  
pp. 329-338 ◽  
Author(s):  
Goki Azuma ◽  
Naoko Kimura ◽  
Masashi Hosokawa ◽  
Kazuo Miyashita
Keyword(s):  
Fish Oil ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Droplet Size ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion
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