The aims of this research are to study application of high power ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin, Guar gum, lecithin, egg yolk, and xanthan gum as well as the time of sonication, temperature and viscosity of oil-water mixture on the specific surface area and size of droplets, and creaming index of the emulsion samples was investigated. The experimental data were analyzed with Taguchi method and optimum conditions were determined. In addition, an adaptive neuro-fuzzy inference system (ANFIS) was employed to modeling and categorizes the properties of the resulted emulsion. The results showed that increasing sonication time narrowed the range of droplets size distribution. Pectin and xanthan enhanced the stability of emulsion, although they had different impacts on the emulsion stability when used individually or together. Guar gum improved the viscosity of the continuous phase. Emulsions stabilized by egg yolk were found to be stable to droplet flocculation at pH 3 and at relatively low salt concentrations.

Keywords