Estudo da formação de microemulsões de água em óleo de oliva

Abstract

A microemulsion system consists of four components in ideal proportions spontaneously form a microemulsion, they are: the presence of hydrocarbons, aqueous phase, surfactants and co-surfactants. Microemulsions can be classified according to the polarity of the dispersed phase may be of the type O / W (oil in water), A/O (oil in water) and bicontinuous microemulsions. The proportion of the compounds which form a microemulsion system are best represented by the ternary diagrams and phase pseudoternário through them can also identify training areas of different types of systems This study aimed to determine the best microemulsion training points in a system formed by water, olive oil, Tween 80 (surfactant) and butanol (co-surfactant) in a ratio of 2: 1 (co-surfactant / surfactant) at intervals of 5 [percent] of pseudoternário phase diagram. It was also made the construction of pseudoternário phase diagram, determination of olive oil acidity index to define the best to be used in the formation of microemulsions process; evaluating the thermal stability of the microemulsions formed as well as the organoleptic and physical-chemical analyzes. From this study, it was possible to produce 12 samples microemulsion, which Representative systems A/O, O / W and bicontinuous. Training points corresponding to the formation of the microemulsion are respectively: P4, P5, P6, P7, P8, P9, P10, P11, P12, P13, P18 and P24. Olive oil used in the preparation of these systems originates from chile chosen because of lower content of acidity of the samples submitted to the test (0.37 [plus-minus] 0.04748).