) Emulsifying Power Test for O/W Systems
For a blend of 50 g soy oil and 450 g tap water with no emulsifier as control segment, test segments were
prepared by adding 5 g each of the emulsifiers provided in the table, such as polysorbate 60 or glycerin fatty
acid ester, to either soy oil or tap water. Soy oil, water, and emulsifier (test segment) were then emulsified
with a TK Homo Mixer at 60˚C, 10,000 rpm for 5 minutes. The emulsion was transferred to an emulsion
test tube and left to stand at room temperature. The amount of separation to the oil layer was measured over
time. The test segment employing polysorbate 60 did not result in observation of any oil flotation after 24
hours; however, glycerin fatty acid ester and lecithin caused gelation and uneven emulsification, while