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A Natural Flavour in an Amphiphilic Association Structure

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 00:37
Last Modified:27 May 2013 07:11

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