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Improvements of Omega-3 Emulsion Syrup Using Candlenut Oil Extraction

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to produce an emulsion syrup using candlenut oil extract with the acceptable level of acidity, aroma, bitterness, flavour, sweetness, and texture. By using cold expeller press machine, candlenuts kernels were pressed and the oil was released from within the cell. It was found that the oil contains 24632.6 mg Omega-3 / 100 g oil. as an emulsifier, the mixture of Tween 80 and Span 80 was used in order to promote and maintain the stability of globules, in which the required hydrophilic-lipophilic balance (HLB) value was set on 12 HLB value. the stability of the candlenut oil emulsion syrup was stable for 7 days storage period using microscopic observation, organoleptic observation, viscosity measurement, and pH measurement. the oil concentration of commercial fish oil emulsion syrup is 2.6%, it is use as comparison value. Candlenut oil emulsion syrup has higher Omega-3 value compared to the fish oil emulsion syrup. It was stated that candlenut oil emulsion syrup contained 490.1 mg Omega-3 in 100 g emulsion and fish oil emulsion syrup contained 39.57 mg Omega-3 in 100 g emulsion. the product has the acceptable level of acidity, aroma, bitterness, flavour, sweetness, and texture.

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Availability

B01749

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

1749

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Candlenut oil
Candlenut
Omega-3
Candlenut oil emulsion syrup
Cold expeller press

Specific Detail Info

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Statement of Responsibility

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