UNIKL

MICET 1
CFB 20703 FOOD CHEMISTRY


EXPERIMENT 1: EMULSION

INTRODUCTION
Emulsion, is a mixture of one immiscible liquid in another, are common in food systems
(salad dressings, mayonnaise, whole milk, etc.). Emulsions may be temporary (they
separate in a few minutes) or permanent (they do not separate for months or longer). To
achieve a permanent emulsion, an emulsifier is necessary. The function of an emulsifier is
to reduce the interfacial tension between the water and oil phases and thus reduce the
driving force for phase separation.
OBJECTIVES

1. To translate theoretical concept of Hydrophilic-Lipophilic Balance (HLB) value into

practice.
2. To calculate viscosity of an emulsion using Stokes’ law.

EXPERIMENT 1: HYDROPHILIC-LIPOPHILIC BALANCE (HLB) VALUES
MATERIALS AND APPARATUS:

• 0.01 g Sudan red dye

• 500 mL vegetable oil
• Electric blender or Sorvall Omni- Mixer
• 2 mL Egg yolk
• 2 mL Liquid detergent
• Microscope slides and cover glasses
• Microscope
• Test tubes or small beakers

Table 1: Variation In Making Emulsion

Emulsifier Oil (mL) Water (mL)

Oil/Water (O/W) Emulsions
1. Control (no emulsifier) 5 20
2. Egg yolk (0.25 g) 5 20
3. Detergent (0.25 mL) 5 20
Water/Oil (W/O) Emulsions
Oil/Water (O/W) Emulsions
1. Control (no emulsifier) 20 5
2. Egg yolk (0.25 g) 20 5
3. Detergent (0.25 mL) 20 5

LAB MANUAL

 UNIKL MICET 2
CFB 20703 FOOD CHEMISTRY


PROCEDURE
1. Color oil with a small amount of the fat-soluble Sudan Red dye.

2. Mix emulsifier into liquid specified for your variation.

3. Put oil and water into sample cup of Sorvall Omni-Mixer or blender.

4. Mix for 30 seconds on speed 5 (Sorvall) or medium speed in the blender.

5. Pour into beakers or test tubes and observe.

6. Observe emulsions under a microscope to determine whether you made an

oil/water (O/W) or a water/oil (W/O) emulsion.

EXPERIMENT 2: VISCOSITY OF EMULSION

MATERIALS AND APPARATUS:

• Emulsions from experiment 1

• Glass cylinder (10 mL)

• Glass bead

• Stopwatch

• Weighing scale

PROCEDURE
1. Determine the mass and radius of the glass bead and note this in table 2.

2. Determine the mass and volume of the emulsion using a glass cylinder and note
these in table 2. Use these data to calculate the density of the emulsion and note
these in table 2. Use the correct units!

3. Measure the height a from the bottom of the glass cylinder to the 10 mL gradation
and note this height behind a in table 2.

4. Fill the glass cylinder with 10 mL emulsion.

LAB MANUAL

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CFB 20703 FOOD CHEMISTRY

5. Carefully release the glass bead from the top of the glass cylinder into the emulsion.
Start the stopwatch as soon as you let go the glass bead and stop the time when the
bead reaches the bottom. You will see the bead better a light behind the cylinder.

6. Carry out step 5 twice and note the average of the two recorded times in table 2.

7. Calculate the viscosity using the equation below:

(!(!𝑔 – !𝑒)×!×! ! )
The derivation of Stokes’ law: v =
!"×!!

v = speed at which the glass bead reaches the bottom

ρg = density of glass bead

ρe = density of emulsion

g = gravitational acceleration

r = radius of glass bead

ηe = viscosity of emulsion

Table 2: Measurements

Emulsion A Emulsion B Emulsion C Emulsion D

mglass bead (mg)

Rglass bead (m)

memulsion (mg)

Vemulsion (mL)

a (m)

t (s)

g (m/s2) 9.81 9.81 9.81 9.81

LAB MANUAL

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CFB 20703 FOOD CHEMISTRY

Table 3: Calculation

Emulsion A Emulsion B Emulsion C Emulsion D

V (mL)

ρg (kg/m3)

ρe (kg/m3)

V (m/s)

ηe (Pa.s)

8. Calculate the speed v at which the glass bead reaches the bottom using a and t in
table 2 and note this in table.

9. Rewrite the formula from the text so that you get ηe on the left of the =sign.

10. Using the formula from 9, calculate the viscosity of the emulsion and note these in
table 3.

QUESTIONS

1. Compare how the type of emulsifier affects emulsion formation and stability for
W/O and O/W emulsions.

2. What chemical properties should a good emulsifier have?

3. How can emulsifiers be classified by their hydrophilic–lipophilic balance (HLB)

number?

4. What kind of emulsion is cream? Butter? Margarine? Salad dressing?

5. Which type of emulsifier (high or low HLB value) would you select to manufacture
margarine? Salad dressing?

6. Why are detergents good cleaning agents?

7. What is the relationship between the concentration of oil and the viscosity of the
different emulsions?

LAB MANUAL