Destabilization of coconut milk emulsion through ultrafiltration

Date

10-1979

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ernesto J Del Rosario

Abstract

Coconut milk emulsion was obtained by hand press-ng grated fresh coconut meat to which an equal weight of buffer was added. After pH adjustment of the buffer solution, the emulsion was ultra filtered through Amicon PM 10 and PM 30 membranes. The ratio of the oil con-tent in the control to that in the ultra filtered sample (concentrate) after centrifugation measured and dc fined as the destabilization index. The destabilization index was found to vary substantially with pH. It had the highest value of 2.4 for both membranes at pH 7.0 and was less than 1.0 at pH 8.0 for PM 30 membrane. Preliminary results of the phospholipid analysis of the ultrafiltrate and control indicate the presence of a phosphate-containing emulsifier(s) in coconut milk with a molecular weight of less than 10,000 daltons.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1979 A13 J67

Document Type

Thesis

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