Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

Soy Protein Isolate and Gum Arabic Composite Affects Stability of Beverage Emulsion

Discrimination of orange beverage emulsions with different formulations using multivariate analysis.

BACKGROUND The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties. RESULTS In most cases, the second-order polynomial regression models w...

Physical Stability of Beverage Emulsions as Influences of Orange Oil, Tragacanth and Arabic Gums Concentrations

The objective of this study was to examine the influence of tragacanth gum concentrations on physical and mechanical properties of beverage emulsions formulated with arabic gum and orange oil. Beverage emulsions are oil-in-water emulsions and used to enhance juice-like appearance, to provide flavor and deliver functional ingredients (omega-3 fatty acids) to the beverages. Stability of beverage ...

Role of xanthan gum on physicochemical and rheological properties of rice bran oil emulsion

Xanthan gum is a high molecular weight substance with potential in improving emulsions properties. The formulation composition was selected on Tween 80 ternary phase diagram and was modified by the addition of xanthan gum at different concentrations (0.0% – 1.0%). The main objective of this study was to determine the effect of xanthan gum on physicochemical and rheological properties of rice br...

The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees

Milk-based espresso coffee is one of the most popular beverages. Foam is an essential quality characteristic for this beverage. Foam formation and stability is mainly related to the milk composition. In this study the influence of three different concentrations of Xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °C) on foam stability were examined and exper...