The characteristics of emulsions were studied on a
comparative basis , Acacia, tragacanth, sodium Carboxymethyl
cellulose, Polyoxyethylene Sorbitan monooleate and sorbitan
monolaurate were used as emulgents to prepare the emulsions
of Cod liver oil.
Phase separation, colour changes, behaviour of emulsion
at elevated temperature, the content of vitamin A and
microscopic observations were recorded.
Observations revealed unstable emulsions with Sodium
Carboxymethyl cellulose, and relatively stable emulsions
with £r*gacanthJ and acacia and sorbitan monolaurate with
polyoxyethylene sorbitan monolaurate.