Preparation and Characterization of Emulsions Stabilized with Defatted Sesame Meal

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Abstract
Defatted sesame meal (DSM) were explored as a stabilizer in soybean-oil-in-water (O/W) emulsions. The major parameters that affect the stability of emulsions were investigated. The suitable condition for the preparation of O/W emulsions stabilized with DSM were 3.0 wt% of DSM, 40% of soybean oil and pH value at 4.0. Rheological behavior of the emulsion showed that the emulsions had pseudo-plastic fluid characteristics. The elastic modulus (G′) was always higher than loss modulus (G″) at frequencies of 0.1–10 Hz. Taken together these results suggested that an inter-droplet network formed resulting in a gel-like behavior of the emulsion. This is first study to characterize DSM as a stabilizer in O/W emulsion to date and may provide guidance for maximizing the utilization of sesame in the industry.

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