Rheological properties and storage optimization of microemulsion

Food-grade glycerol monocaprylate microemulsion is prepared through the water-in-oil (W/O) type (water content<47%) , bicontinuous type (47%<water content <66%) , oil-in-water O/W type (water content >66%) in line T82. In this study, the storage stability and rheological properties of the above three structures was compared, and the microstructure was evaluated as well to know more about the additive's effect on viscosity.The viscosity of microemulsion T82-37 (W/O type) , T82-1 (bicontinuous type) , T82-10 and T82-100 (O/W type) were tested under steady scanning at 25℃. It was found that T82 and T82-1 exhibited better storage stability against temperature.