Impact of Emulsifier-to-Oil Ratios on the Physicochemical Properties of Gac Oil Based Emulsions (Vinaigrette)

Chen, Wei Tung (2025) Impact of Emulsifier-to-Oil Ratios on the Physicochemical Properties of Gac Oil Based Emulsions (Vinaigrette). Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Gac fruit seed oil, derived from Momordica cochinchinensis, rich in β-carotene and lycopene, is gaining attention as an antioxidant ingredient in food emulsions. This study examines the physicochemical properties and stability of vinaigrette emulsions made with Gac fruit seed oil and different emulsifier concentrations. The aim of this study was to determine the optimal formulation of emulsifiers-to-oil ratio using Dijon mustard and garlic to enhance stability, moisture content, titratable acidity, β-carotene content, and total phenolic content. Physicochemical properties such as pH, water activity, moisture content, color, β-carotene content, total phenolic content, and emulsion stability were analyzed. Among the formulations, Gac oil mustard 2:1 showed the highest emulsion stability at (73.53%), while Gac oil 3:1 had the lowest stability at (42.6%). The Gac oil garlic 3:1 formulation had the highest total phenolic content (TPC) at 131.06 mg/100g, suggesting superior antioxidant properties. The Gac oil garlic and mustard 2:1 formulation showed the highest titratable acidity and moisture retention making it the most microbiologically stable and shelf-stable formulation. These findings highlight the significant impact of emulsifier-to-oil ratios on the physicochemical properties and performance of vinaigrettes. The Gac oil garlic and mustard 2:1 (10%) is optimal formulation where it enhances the stability, and nutritional quality in vinaigrette emulsions. Further research should explore the long-term stability and the sensory properties of Gac oil vinaigrettes under various storage conditions to enhance consumer acceptability.