%0 Journal Article
%T Emulsion Stability and Vegetable Oil Identification and Adulteration
%A Tchatchueng Jean Bosco
%A Bitjoka Laurent
%A Catherine Porte
%J American Journal of Food Technology
%D 2012
%I Science publications
%X The emulsion stability of nitromethane/vegetable oil is use for the rapid identification and quality control of vegetable oils. Using a volume ratio of nitromethane to vegetable oil of 3:7, the emulsion stability of nitromethane/vegetable oil increases in the following order: nitromethane/palm oil, nitromethane/peat-nut oil, nitromethane/corn oil, nitromethane/soybean oil and nitromethane/sesame oil. The nature of vegetable oil influences the emulsion stability. Falsification of sesame oil with 10% corn oil or any cheaper vegetable oil decreases significantly the stability of nitromethane/sesame oil emulsion. These results indicate that the method could be used for rapid identification and quality control of vegetable oils.
%K identification
%K adulteration
%K Vegetable oils
%K emulsion
%U http://docsdrive.com/pdfs/academicjournals/ajft/2012/230-237.pdf