Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy
Soybean oil (SBO) was blended with 10-40% palm kernel olein (PKO) to obtain SBO:PKO blends with different degrees of unsaturation. Oil-in-water (O/W) emulsions were then prepared with 70 wt-% of SBO or SBO:PKO blends and monitored for their chemical destabilization after an accelerated oxidation pro...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
2005
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/18342/1/Monitoring%20peroxide%20value%20in%20oxidized%20emulsions%20by%20Fourier%20transform%20infrared%20spectroscopy.pdf |