Enzymatic hydrolysis of cereal oil to evaluate its use as a natural emulsifier.
In this thesis the prospect of using cereal oil as a natural emulsifier after enzymatic treatment was investigated. A lipase was used in both free and immobilized form. Hydrolysis reactions were carried out using two different oil in water (O/W) emulsions. Microscopy of emulsion formation was visualized, and droplet size was obtained using a particle size distribution analyzer (PSD). Lipid extract
