introduction: an emulsion is made of dispersed particles through the continuous phase, while not dissolving happens between two phases. mayonnaise is oil-in- water emulsion (james and dakin, 1962), as one of the most sauces used in the world. it has a mild odor and taste, creamy to pale yellow color and a ph in the range of 3.6- 4.0, which does not exceed 4.1 (iranian national standard, no 2454...

Effect of rice bran protein and modified basil seed gum on physicochemical properties stability confectionery cream

Binders are agents employed to impart cohesiveness to the granules. This ensures the tablet remains intact after compression. The development of new excipients for potential use as binding agent in tablet formulations continues to be of interest. This is because different binding agents can be useful in achieving various tablet mechanical strength and drug release properties for different pharm...

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coeff...

Effect of edible coating prepared from wild sage seed gum on the kinetics color and surface changes eggplant slices during frying process

Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potenti...

Abstract Background In this work, viscoelasticity, flow behaviour, thixotropy and thermo-rheological properties of binary mixtures Lepidium perfoliatum seed gum (LPSG), as an emerging food gum, xanthan (XG) at various blending ratios 100:0, 75:25, 50:50, 25:75 0:100 were studied for a depth insight into their interaction. FTIR analyses also done to investigate the interaction between XG LPSG. R...