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Use of avocado phospholipids as emulsifier

Züge, Luana Carolina Bosmuler, Maieves, Helayne Aparecida, Silveira, Joana Lea Meira, Silva, Vitor Renan da, Scheer, Agnes de Paula
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.79 pp. 42-51
avocados, creaming, droplet size, emulsifiers, emulsions, oils, pH, phospholipids, pulp
Avocado lipid fraction is rich in phospholipids; however these compounds are frequently discarded with the residual pulp during industrial oil extraction processes. In this study, emulsions were prepared using phospholipids from avocado pulp oil and characterized. First, emulsions were prepared with 1 wt% phospholipids and between 20 and 70 vol% oil phase. Then, emulsions with different phospholipid concentrations (1 and 2 wt%) and pH levels (3 and 7) were prepared. Emulsions prepared with 1 wt% phospholipids present phase inversion between 60 and 70 vol% oil phase. The emulsions with 50 and 60 vol% oil phase have higher stability against creaming than the others. Phospholipid concentration presented a higher influence on stability and droplet size distribution than pH. Emulsions with 2 wt% phospholipids are pseudo-plastic fluids and present typical gel-like behavior. Therefore, the avocado phospholipids can be used as emulsifier to form stable oil-in-water emulsions.