Study on the stability of microemulsion

In the present study, the food-grade microemulsion was prepared by oil phase ( glycerol monocaprylate ∶glycerol = 2∶1) , surfactant phase ( tween-80∶ethanol = 2∶1) and water phase ( distilled water) . This study further investigated the effect of dilution, salt concentration, pH and temperature on the stability of glycerol monocaprylate microemulsion by particle size analysis, turbidity measurement, Zeta potential comparison, centrifugal and stability test. When NaCl concentration between 0.1 ~ 0.6mol /L, pH3 ~ 8 and 0 ~ 40℃, the absorbance of T82-100 microemulsion was below 0.015. And T82 microemulsion was stable to dilutions, high salt concentration, pH and temperature, showing homogeneous phase system. The results showed that choosing the right surfactant or cosurfactant and mixing them with proper ratio was a key factor to prepare a good microemulsion.Therefore, this study provided a possibility for enlarging emcroemulsion usage in the food industry.