rheological properties of oil-in water heat stable emulsions made from different stabilizers
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Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers
Oil in water emulsions have attracted considerable attention in food industry due to their large applications. In this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. The emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. A mixture design was use...
متن کاملphysical and rheological properties of oil in water heat stable emulsions made from different stabilizers
oil in water emulsions have attracted considerable attention in food industry due to their large applications. in this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. the emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. a mixture design was use...
متن کاملThe Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions
The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded that emulsion stability depended on hydrolysates dextrose equivalent (DE) value. Maltodextrin with...
متن کاملStable oil-in-water emulsions prepared from soy protein-dextran conjugates.
The solubility of acid soluble soy protein (ASSP) is poor in the pH range of 4-7. ASSP-dextran conjugates were prepared through the Maillard reaction to increase the solubility and/or dispersibility of ASSP. By using the conjugates and ultrasonication emulsification, stable oil-in-water emulsions with submicrometer-sized droplets were obtained. The factors, such as ASSP conjugation degree, that...
متن کاملApplication of Rheological Modeling in Food Emulsions
Various scaling methods such as relative viscosity, Peclet and Reynolds scaling were used to find the best scaling law. Scaling and modeling of the flow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and the best models were selected. As these emulsions are non-Newtonian, they do not obey the usual...
متن کاملEffect of Irradiated Gum Tragacanth on Rheological Properties of Oil in Water Emulsion
Background: Emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. By respect to the functional properties of gum tragacanth (GT), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...
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پژوهش های صنایع غذاییجلد ۲۱، شماره ۳، صفحات ۳۲۹-۳۴۱
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