Suhaimi, Hamdan and Che Rose, Laili and Ahmad, Faujan (1995) A Natural Flavour in an Amphiphilic Association Structure. Pertanika Journal of Science & Technology, 3 (1). pp. 141-149. ISSN 0128-7680
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Abstract
The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was observed to be connected to the ratio of SDS: hexan-1-D1 and hydrocarbon; a higher solubility of the flavour was observed in a larger ratio. The solubility was, however, inversely proportional to the water content.
| Item Type: | Article |
|---|---|
| Keyword: | flavour, w/o microemulsion, refractometry |
| Publisher: | Universiti Putra Malaysia Press |
| ID Code: | 3811 |
| Deposited By: | Farhana Yusof |
| Deposited On: | 02 Dec 2009 08:37 |
| Last Modified: | 29 Jul 2010 16:35 |
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