Inulin, rice bran oil and rosemary essential oil were used to produce high quality emulsion filled gel (EFG) using ultrasonic radiation. Response surface methodology was used to investigate the effects of oil content, inulin content and power of ultrasound on the stability and consistency of prepared EFG. The process conditions were optimized by conducting experiments at five different levels. Second order polynomial response surface equations were developed indicating the effect of variables on EFG stability and consistency. The oil content of 18%; inulin content of 44.6%; and power of ultrasound of 256 W were found to be the optimum conditions to achieve the best EFG stability and consistency. Microstructure and rheological properties of prepared EFG were investigated. Oil oxidation as a result of using ultrasonic radiation was also investigated. The increase of oxidation products and the decrease of total phenolic compounds as well as radical scavenging activity of antioxidant compounds showed the damaging effect of ultrasound on the oil quality of EFG.

菊粉，米糠油和迷迭香精油用于使用超声波辐射生产高质量的乳液填充凝胶（EFG）。响应面方法用于研究油含量，菊粉含量和超声功率对制备的EFG稳定性和稠度的影响。通过在五个不同级别上进行实验来优化工艺条件。建立了二阶多项式响应面方程，表明变量对EFG稳定性和一致性的影响。含油量为18％；菊粉含量为44.6％；发现256 W的超声功率是获得最佳EFG稳定性和一致性的最佳条件。研究了制备的EFG的微观结构和流变性能。还研究了由于使用超声波辐射导致的油氧化。