Abstract:In this paper, β-Cyclodextrin(CD) stabilized O/W emulsions were prepared with soybean oil by high-speed homogenizer. The effects of β-Cyclodextrin concentration and oil/water volume ratio on the microstructure and rheological properties of the emulsions have been investigated. Moreover, the stability and viscosity of the emulsions stabilized with β-Cyclodextrin has been compared with the emulsions stabilized with a nonionic surfactant, Tween-80. The results show that the emulsion creaming index increases with the increasing of the concentration of β-Cyclodextrin, while the particle size of emulsion decreases. The particle size of β-Cyclodextrin stabilized emulsions is significantly smaller than Tween-80 stabilized emulsions. The viscosity of β-Cyclodextrin stabilized emulsions is significantly higher than that of Tween-80 stabilized emulsions. A shear thinning behavior is observed for β-Cyclodextrin stabilized emulsions, while a shear thickening behavior for Tween-80 stabilized emulsions. The emulsion creaming index and particle size increase with the increasing of the oil/water volume ratio.
