부산대학교 도서관

Commercial products with specific textures and rheological properties can be made by controlling theprocessing variables by evaporation. In this research, we investigate the effect of evaporation time onrheological properties, DSD, microstructure and physical stability of biodegradable emulsions formulatedwith rosemary oil and Appyclean 6548, an alkyl polypentoside surfactant derived from wheat straw. Results showed that the rheological properties of emulsions depend greatly on time of evaporation andaging time. This method makes it possible to improve the viscosity and viscoelasticity compared withemulsions without evaporation. The main destabilization process wasflocculation. Emulsionsundergoing higher evaporation time also exhibited coalescence. In conclusion, rosemary nanoemulsionsobtained by vacuum evaporation showed high stability and great resistance against creaming, makingthese appropriate for use in functional foods or cosmetic products.