Study on the stability and rheological behavior of almond Oil microemulsion

Abstract In this study, the formation mechanism of almond oil microemulsion were studied to provide a theoretical basis for the development of almond oil microemulsion. First by the stability of almond oil microemulsion test results show that the system in different conditions of centrifugal (5000, 10000 r/min), storage temperature (- 18 °C, 4 °C, 25 °C and 37 °C and 105 °C) and salinity (0.1, 0.5, 1.0 mol/L) and P H (PH = 1,5,9,13) conditions, have good stability, high light transmittance, almond oil microemulsion system stability is good.Finally, the formation mechanism of almond oil microemulsion was studied, and it was concluded that the n values of almond oil microemulsion prepared by different types of surfactants were all less than 1, all were pseudoplastic fluids, and the shear viscosity decreased with the increase of shear rate.The n values of almond oil microemulsion prepared with different n-butanol contents were all less than 1 and were pseudoplastic fluids. The shear viscosity decreased with the increase of shear rate, and the order of K values was: 1:2 > 1:3 > 1:4.This study has certain theoretical guiding significance to further study the formation mechanism of almond oil microemulsion and the development and production of microemulsion.